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  Recipe Home » CakesDeserts » Ginger-Pear Cake
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  Ginger-Pear Cake
  Category: CakesDeserts
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 224
Ingredients:
Nonstick spray coating
2/3 cup Granulated sugar
1/2 cup Packed brown sugar
1/4 cup Cooking oil
3 Egg whites
1 cup All-purpose flour
1/4 cup Whole wheat flour
2 tbsp Crystallized ginger - (finely chopped)
1 1/2 tsp Baking soda
1/2 tsp Ground nutmeg
2 1/2 cup Shredded unpeeled pears (such as Bosc or Bartlett)
8 oz Low-fat vanilla yogurt
1 tsp Crystallized ginger - (finely chopped)
Instructions:
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.
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