Pear Poppy Seed Cake
8
Points®
Total time: 1 hr 5 min • Prep: 20 min • Cook: 45 min • Serves: 10 • Difficulty: Easy
Pear purée is a natural sweetener. Try using other puréed fruits, such as prunes and apples, to cut back on the sugar factor in some of your favourite baked goodies.
Ingredients
Pear
2 large, peeled and cored
1% low-fat buttermilk
¼ cup(s)
Almond extract
¼ tsp(s)
All-purpose flour
1 cup(s)
Baking powder
2 tsp(s)
Poppy seeds
2 tbsp(s)
Ground ginger
1 tsp(s)
Baking soda
¼ tsp(s)
Table salt
¼ tsp(s)
Salted butter
6 tbsp(s), softened
Egg whites
3 serving(s)
Sugar
½ cup(s)
Instructions
1
Heat oven to 350°F (175°C). Coat an 8-inch (20 cm) square cake pan with cooking spray; dust with flour.
2
In microwavable bowl, heat pears until tender, about 2 minutes on high.
3
Strain 1/4 cup pear juice into measuring cup. Add buttermilk and stir in almond extract.
4
Mash pears with fork until they're about the texture of applesauce.
5
Whisk together flour, baking powder, poppy seeds, ginger, baking soda and salt.
6
In a separate bowl, cream butter with a mixer on medium speed until light; add pear purée and mix to combine. Alternately add dry ingredients and pear juice mixture in three additions, starting with dry mixture.
7
In another bowl, whip egg whites with mixer until almost stiff. Add sugar slowly and whip until stiff. In three additions, fold whites into pear mixture. Pour into pan.
8
Bake until cake springs back in middle when lightly touched, about 45 minutes. Cool on rack and serve.
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