Low Fat Pear Walnut Coffee Cake
Cake doesn't have to be always packed with calories, fat and sugar. You only need a few simple twists to make a much healthier cake that still tastes delicious.
Yield
8 servingsPrep
20 minCook
45 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
canola oil
or grapeseeds oil |
|
| 1 | tablespoon |
applesauce
|
|
| ¼ | cup |
sugar
|
|
| 1 | largre |
eggs
|
*
|
| ½ | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
all-purpose flour
|
|
| ¾ | cup |
whole-wheat flour
or whole wheat pastry flour, or white whole wheat flour |
|
| ½ | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter, unsalted
cut into small pieces |
|
| 1 ½ | cups |
pears
peeled, cored, diced |
*
|
| Nut topping | |||
| ¼ | cup |
brown sugar
|
*
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | tablespoon |
butter
softened |
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
canola oil
or grapeseeds oil |
|
| 15 | ml |
applesauce
|
|
| 59 | ml |
sugar
|
|
| 1 | largre |
eggs
|
*
|
| 118 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
all-purpose flour
|
|
| 177 | ml |
whole-wheat flour
or whole wheat pastry flour, or white whole wheat flour |
|
| 2.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 15 | ml |
butter, unsalted
cut into small pieces |
|
| 355 | ml |
pears
peeled, cored, diced |
*
|
| Nut topping: | |||
| 59 | ml |
brown sugar
|
*
|
| 5 | ml |
cinnamon
|
|
| 15 | ml |
butter
softened |
|
| 118 | ml |
walnuts
chopped |
|
Directions
Preheat the oven to 350℉ (180℃).
Well butter and flour a 8-inch baking pan, set aside.
In a medium bowl, whisk together oil, applesauce, sugar, egg, sour cream, and vanilla extract until well blended.
In a large mixing bowl, mix the flours, baking powder, baking soda, and salt until well combined.
Rub the butter into the flour mixture until crumbly.
Pour the liquid mixture into the flour mixture, and stir until just moistened.
Stir in the pears until evenly distributed.
In a small bowl, mix together brown sugar, cinnamon, butter and walnuts until well combined.
Pour the cake batter into the prepared pan, and evenly sprinkle the nut topping over the batter.
Bake the cake for about 45 minutes or until a wooden skewer inserted into the center comes out almost clean.
Remove from the oven, let cool in the pan on a wire rack.
Cut into squares, and serve warm, at room temperature.
