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Cornbread Pear Cake

Cornbread Pear Cake
Cornbread Pear CakeCornbread Pear Cake

Calories 190 (30% from fat)
Fat 6.2 gram
Saturated Fat 2.3 gram
Trans Fat 0 gram
Cholesterol 29 mg.
Sodium 398 mg.
Carb. 28 gram
Fiber 4 gram
Sugar 5.5 gram
Sugar Alcohol 0 gram
Protein 5.6 gram

Ingredients


1/4 cup water

1/4 cup Splenda

6 large sprigs rosemary

butter spray

1 1/4 cups white wheat flour

1/2 cup yellow cornmeal

2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 cup Splenda

1/2 cup lowfat (1%) buttermilk

1 large egg, whisked

2 large egg whites, whisked

8 Tbsp. light butter, melted
(We used Land O Lakes Light butter with Canola Oil.)

2 ripe pears, cut into 8 wedges each

Optional

whipped cream topping


1. Combine the 1/4 cup water, 1/4 cup Splenda and rosemary into a small pot. Warm over medium heat. Stir until Splenda is melted and water starts to boil. Remove from the heat, cover and let sit while you prepare the rest of the recipe. Stir occasionally to make sure the rosemary is infusing the water. You can do this up to 4 hours before you prepare the rest of the dish.

2. Preheat oven to 350 degrees Fahrenheit. Then lightly coat a 9-inch springform pan with buttery spray.

3. Whisk together the next six dry ingredients, flour, cornmeal, baking powder, baking soda, salt and remaining cup of Splenda. In a second bowl whisk together the buttermilk, regular egg, egg whites and melted butter. Slowly pour the wet ingredients into the dry ingredients and whisk to combine.

4. Pour the batter into the springform pan. Then arrange the pear wedges around the top as shown in the picture.

5. Bake for 45 to 55 minutes, until a toothpick inserted in the middle comes out clean. When ready, remove from the oven and brush top and sides with rosemary and Splenda infused water.

6. Serve this cake warm or at room temperature. add a dollop of whipped cream on top to make it extra special.

Yield: 8 Servings


Cornbread Pear Cake 

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