Ginger-pear cake

 
                              GINGER-PEAR CAKE
 
 Recipe By     : 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Cakes                            Desserts
                 Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Nonstick spray coating
      2/3   c            Granulated sugar
      1/2   c            Packed brown sugar
      1/4   c            Cooking oil
    3                    Egg whites
    1       c            All-purpose flour
      1/4   c            Whole wheat flour
    2       tb           Crystallized ginger
                         -- (finely chopped)
    1 1/2   ts           Baking soda
      1/2   ts           Ground nutmeg
    2 1/2   c            Shredded unpeeled pears
                         -(such as Bosc or Bartlett)
    8       oz           Low-fat vanilla yogurt
    1       t            Crystallized ginger
                         -- (finely chopped)
 
   Spray a 6-cup fluted tube pan or a 13x9x2-inch baking pan with nonstick
   coating.  (If using a fluted pan, dust with all-purpose flour.)
   In a mixing bowl combine the sugars, oil, and egg whites.  Stir mixture
   till well blended.  Add the all-purpose flour, whole wheat flour, the 2
   tablespoons crystallized ginger, baking soda, and nutmeg.  Stir mixture
   just till moistened.  (Batter will be thick.)  Stir in shredded pears.
   Pour batter into the prepared pan.
   Bake in a 350 F oven for 50 to 55 minutes for the tube pan or 25 to 30
   minutes for a 13x9x2-inch pan or till a wooden pick inserted near the
   center comes out clean.  (For the tube pan, cool on wire rack 15 minutes
   before removing cake from pan.)  Cool completely.
   For topping, in a bowl combine yogurt and the 1 teaspoon crystallized
   ginger.  Cover and chill several hours before serving.
   To serve, dollop each serving wtih the ginger-yogurt topping.  Sprinkle
   with nutmeg, if desired.
  
 
 
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