When I saw this decadent cake in this month's Better Homes and Gardens, I knew I had to try it. In typical Cindy fashion. I adjusted the recipe to make it nutrient rich and in a smaller quantity. The original recipe has 350 calories per portion; mine has less than 200. Here's my version:
Peel and core from the bottom 2 fresh pears. Leave the stem intact. (That's the hardest part). Sprinkle with 2 tsp. lemon juice. Bring to a boil: 2 cups of water, 3 Tbsp. sugar and 1/4 tsp. cinnamon. Add pears. Cover and simmer for 20-25 minutes. Drain and cool.
Preheat oven to 350 degrees F. Spray an 8 X 4 inch loaf pan with Pam.
Beat 1 egg and 1/3 cup brown sugar.
Add 2 Tbsp. olive oil
2/3 cup buttermilk
1/2 cup unsweetened applesauce
Mix 2/3 cup whole flour
1/3 cup all purpose flour
1/4 cup Dark Unsweetened Cocoa
2/3 tsp. baking powder
2/3 tsp. cinnamon
1/3 tsp. baking soda
Add to batter, stirring only until mixed.
Roll pears in 2 tsp. whole wheat flour, 2 tsp. unsweetened cocoa and 1/4 tsp. cinnamon.
Place pears in loaf pan with stem over the side.. Add batter.
Bake 45 minutes. Cool in pan on rack for 10 minutes. Remove from pan to finish cooling.
Slice in 8 pieces.
Nutrients per serving: 180 Calories, 4 grams Protein, 33 grams Carbohydrate, 5 grams of Fat and 138 mg. Sodium. With 4 grams Fiber and less than 10 grams of added sugar, this is a guilt free dessert!
Now to try the Citrus Upside Down Cake, another eye catching dessert in the November issue.