Maple-lemon-pear cake

Yield: 12 Servings

Measure Ingredient
1½ cup Cake flour (I used bread flour)
1 cup Sugar (I used 1/3 cup white sugar and 1/3 cup brown sugar)
1 teaspoon Baking soda
1½ teaspoon Cinnamon
1 teaspoon Grated lemon peel
1½ cup Plain nonfat yogurt
1 tablespoon Arrowroot dissolved in:
¼ cup Skim milk (I used cornstarch in water)
1 large Pear; peeled, cored, chopped
1 teaspoon Vanilla extract
1 teaspoon Maple extract

Date: Fri, 1 Mar 1996 10:31:42 -0700 From: bwatson@... (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.


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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