PEAR CAKE WITH PINE NUTS
A layer of sliced pears gives extra moistness and pine nuts add crunch to this light and fluffy cake made with Gold Medal® flour - perfect for an after-meal dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spread pine nuts in ungreased shallow pan. Bake uncovered 6 to 10 minutes, stirring occasionally, until light brown. Cool.
- Spray 9-inch round cake pan with cooking spray. In large bowl, mix flour, sugar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse meal. Remove 1/3 cup flour mixture to small bowl. Stir in cinnamon and toasted pine nuts; set aside.
- To remaining flour mixture in large bowl, add sour cream, milk, lemon peel, vanilla, baking powder, baking soda and egg. Beat with electric mixer on medium speed until well blended. Pour batter into cake pan. Arrange pear slices over batter. Sprinkle with reserved pine nut mixture.
- Bake 45 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack.
Nutrition Facts : Calories 290, Carbohydrate 50 g, Fat 1 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg
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