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. You can try using other puréed fruits, such as prunes and apples, to cut back on the sugar factor in some of your favorite baked goodies. Here, we soften the pears with a microwave, then strain the juice and mash the flesh. It's an easy method that you can use for added sweetness and texture and is a great way to use up any leftover fruit you may have on hand. You'll also love the incorporation of hearty buttermilk, almond extract, poppy seeds, and ground ginger. The earthy nuttiness contrasts nicely with the sweet pears.
Ingredients
Pear
2 large
1% low fat buttermilk
¼ cup(s)
Almond extract
¼ tsp
All-purpose flour
1 cup(s)
Baking powder
2 tsp
Poppy seeds
2 Tbsp
Ground ginger
1 tsp
Baking soda
¼ tsp
Table salt
¼ tsp
Salted butter
6 Tbsp
Egg whites
3 large
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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