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| Maple-Lemon-Pear Cake Recipe |
Category: Desserts / Cakes
Rating:
N/A
Servings: 12
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Ingredients
1 1/2 cup cake flour (i used bread flour)
1 cup sugar (i used 1/3 cup white sugar a; nd 1/3 cup brown sugar)
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 teaspoon grated lemon peel
1 1/2 cup plain nonfat yogurt
1 tablespoon arrowroot dissolved in:
1/4 cup skim milk (i used cornstarch in wat; er)
1 large pear; peeled, cored, chopped
1 teaspoon vanilla extract
1 teaspoon maple extract
Cooking Directions:
Date: Fri, 1 Mar 1996 10:31:42 -0700
From: bwatson@cisco.com (Bethann Watson) I tried this cake recipe from Sarah Schlesinger's cookbook, "500 Fat-Free Recipes," and loved it. As usual, I couldn't leave well enough alone, so I changed the recipe slightly. BTW, I love this cookbook. It is filled with simple, delicious, fatfree recipes.
The first thing I do with almost every recipe is to cut the sugar by one-third. You can't taste the difference and you save a lot of calories. Also, if a small amount of skim milk is called for in the recipe, I usually replace it with water. This cake is only about an inch thick, so it is sort of like a thick bar cookie (just not as dense). Hope you enjoy the recipe!
Preheat oven to 350 degrees F. Use a 9 x 13-inch pan lightly coated with nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir in lemon peel, yogurt, arrowroot/cornstarch mixture, pear, vanilla extrach, and maple extract until well combined. Transfer cake batter to baking pan. Bake at 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cut into 12 pieces.
FATFREE DIGEST V96 #62
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
cakes
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