The best delicious Ginger-pear Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Ginger-pear Cake recipe today!
Hello my friends, this Ginger-pear Cake recipe will not disappoint, I promise! Made with simple ingredients, our Ginger-pear Cake is amazingly delicious, and addictive, everyone will be asking for more Ginger-pear Cake.
What Makes This Ginger-pear Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Ginger-pear Cake.
Ready to make this Ginger-pear Cake Recipe? Let’s do it!
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Nonstick spray coating
2/3 c Granulated sugar
1/2 c Packed brown sugar
1/4 c Cooking oil
3 Egg whites
1 c All-purpose flour
1/4 c Whole wheat flour
2 tb Crystallized ginger
— (finely chopped)
1 1/2 ts Baking soda
1/2 ts Ground nutmeg
2 1/2 c Shredded unpeeled pears
-(such as Bosc or Bartlett)
8 oz Low-fat vanilla yogurt
1 ts Crystallized ginger
— (finely chopped)
Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick
coating. (If using a fluted pan, dust with all-purpose flour.)
In a mixing bowl combine the sugars, oil, and egg whites. Stir mixture
till well blended. Add the all-purpose flour, whole wheat flour, the 2
tablespoons crystallized ginger, baking soda, and nutmeg. Stir mixture
just till moistened. (Batter will be thick.) Stir in shredded pears.
Pour batter into the prepared pan.
Bake in a 350 F oven for 50 to 55 minutes for the tube pan or 25 to 30
minutes for a 13x9x2-inch pan or till a wooden pick inserted near the
center comes out clean. (For the tube pan, cool on wire rack 15 minutes
before removing cake from pan.) Cool completely.
For topping, in a bowl combine yogurt and the 1 teaspoon crystallized
ginger. Cover and chill several hours before serving.
To serve, dollop each serving wtih the ginger-yogurt topping. Sprinkle
with nutmeg, if desired.
Nutrition facts per serving: 171 cal., 4 g total fat (1 g sat. fat) 1 mg
chol., 99 mg sodium, 33 g carbo., 2 g fiber, 3 g pro.
*
Yields
16 Servings
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