maple-lemon-pear-cake

Ingredients

1 1/2 cups cake flour 1 cup sugar 1 tsp. baking soda 1 1/2 tsp. cinnamon 1 tsp. grated lemon peel 1 1/2 cups plain nonfat yogurt 1 Tbsp. arrowroot dissolved in 1/4 cup skim milk (I used cornstarch with milk) 1 large pear, peeled, cored, and chopped 1 tsp. vanilla extract 2 tsp. maple extract

Instructions

Preheat oven to 350 degrees F. Use a 9 x 13-inch nonstick baking pan or line a baking pan with a baking pan liner or lightly coat with nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large mixing bowl. Stir in lemon peel, yogurt, skim milk with arrowroot, pear, and vanilla and maple extracts until well combined. Transfer batter to baking pan. Bake for 35 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cut into 12 pieces.

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