Apple pear cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Margarine |
| ¾ | cup | Packed light brown sugar |
| 1 | Egg | |
| 1½ | teaspoon | Vanilla |
| 2¼ | cup | Flour |
| 1½ | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Ground cinnamon |
| 1 | teaspoon | Ground nutmeg |
| 2 | smalls | Apples, chopped |
| ¾ | ounce | Dried pears |
| ¾ | cup | Lowfat buttermilk * |
| 1 | tablespoon | Confectioners sugar |
Directions
* Or you can use ¾ cup regular milk and 1 T vinegar to make sour milk.
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1. Preheat the oven to 375F. Spray a 9½ inch tube pan with nonstick spray.
2. In a large bowl, cream the margarine with the brown sugar. Beat in the egg and vanilla.
3. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. Stir in the cinnamon and nutmeg.
4. Finely chop the apples, and mince the dried pears.
5. Alternately add the flour mixture and the milk to the butter-sugar mixture in three additions, beating just until the flour is no longer visible. Stir in the apples and pears.
6. Scrape the batter into the tube pan and bake for 40 min., or until golden brown and tests clean.
7. Cool in the pan on a rack for 10 minutes, then unmold the cake and cool completely. Dust cake with confectioners sugar just before serving.
Serving size: one 2 ¼ inch wedge.
Per serving: each provides 1 fat, 1 bread, ¼ fruit, 60 optional cals. Calories per serving: 207 Note: If you don't have any dried pears, you can substitute raisins are just as good!
Source: Weight Watchers Smart Choice Recipe Collection 1993 Typed for you by: Linda Fields Cyberealm BBS Watertown, NY 1993 315-786-1120 Source: Weight Watchers