Apple Pear Cake
Submitted by jbk355
Light tube cake studded with fresh apples and minced dried pears, spiced with cinnamon and nutmeg. Low-calorie thanks to minimal margarine and buttermilk. Dust with powdered sugar.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
60 minThis apple pear cake keeps things light without skimping on flavor, perfect for when you want cake without the guilt.
Fresh chopped apples and minced dried pears add natural sweetness and moisture, while buttermilk keeps the crumb tender with very little fat.
Warm spices fill every bite, and a simple dusting of powdered sugar is all the finishing it needs.
Kitchen Tips
- Mince the dried pears very finely so they distribute evenly and don’t create dense pockets
- Alternate adding dry and wet ingredients in three additions for the smoothest, most tender batter
- Let the cake cool in the pan for 10 minutes before unmolding so it sets properly and doesn’t break apart
Ingredients
Directions
Preheat the oven to 375℉ (190℃). Spray a 9½ inch tube pan with nonstick spray.
In a large bowl, cream the margarine with the brown sugar. Beat in the egg and vanilla.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. Stir in the cinnamon and nutmeg.
Finely chop the apples, and mince the dried pears.
Alternately add the flour mixture and the milk to the butter-sugar mixture in three additions, beating just until the flour is no longer visible. Stir in the apples and pears.
Scrape the batter into the tube pan and bake for 40 min., or until golden brown and tests clean.
Cool in the pan on a rack for 10 minutes, then unmold the cake and cool completely. Dust cake with confectioners sugar just before serving.
Note: If you don’t have any dried pears, you can substitute raisins
Comments
it was very sticky and hard