Whiteley Creek Homestead

The scents of autumn… Pear Spice Cake from my October 2010 Clean Eating E-Newsletter. It's light, moist, and lowfat. The cinnamon, ginger, nutmeg, and cloves permeate the house with the most wonderful aroma as it bakes.

Pear Spice Cake

1 egg + 1 egg white

¼ cup unsweetened applesauce

2 tbsp oil

½ cup nonfat plain Greek yogurt

1 tsp vanilla

½ cup sucanat (a free-flowing brown sugar that has a molasses flavor and can be found in the grocery’s natural foods section)

1 pear, peeled, cored and diced

1 tsp lemon juice

1 cup whole wheat pastry flour

½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

¼ tsp cloves

¼ tsp sea salt

Preheat oven to 350°. Line an 8-inch round cake pan with natural parchment paper. One with removable sides is ideal. Beat first six ingredients. In a separate bowl, whisk dry ingredients. Mix together wet and dry ingredients. Fold in half of the pears. Pour batter into baking pan. Sprinkle remaining half of pear evenly over top. Bake for 40 minutes or until toothpick inserted in cake comes out clean. I served with a dollop of honey flavored Greek yogurt on top of each slice. A perfect complement…