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HR: Low Sugar/Whole Wheat Apple-Pear Cake with Cinnamon and Pecans *PIC*

H/R: Recipe for Low Sugar and Whole Wheat Apple-Pear Cake with Cinnamon and Pecans

There's something about cinnamon-laden cakes with fruit that just screams Autumn, but this cake recipe actually got started when it was still summer and I had a surplus of zucchini and made a low sugar and whole wheat Garden Harvest Cake with apples, zucchini, and carrot. Despite the fact it looked more like a bread than a cake, it was definitely one of my favorite new recipes of the year. At the time I wondered if you could adapt the recipe to make a cake with just apples, but recently when I had both pears and apples I decided to try it with that combination. Apples and pears together in a low sugar cake sounded so good to me, but my first attempt was far too wet, and I also decided I wanted a flat cake instead of the loaf pan the original recipe called for. It took me two more cakes to get to the version you'll find in this recipe, which is a low sugar dessert that I'm thinking just about anyone would enjoy, or make it with all sugar if you prefer.
For Cool Whip on top, use (if you like better) sugar-free frozen yogurt or ice cream,
Ingredients:

1 1/4 cups white whole wheat flour
3/4 cup Splenda (or sugar)
2 Tablespoon brown sugar (or use 2 Tablespoon more Splenda)
2 Tablespoon ground cinnamon (I used Saigon Cassia cinnamon from The Spice House)
1 1/4 teaspoon baking soda
1/4 teaspoon salt (I used fine grind sea salt)
1 medium pear and 2 Granny Smith apples, (or any combination of apples and pears to make 2 cups grated fruit, grating with food processor recommended)
3/4 cup pecans, chopped with chef's knife
2 large eggs
1/4 cup canola oil
1/4 cup buttermilk (plus additional 1 Tablespoon butter milk if needed)

Instructions:

Preheat oven to 350ºF/175ºC and spray a 9X9 inch pan with non-stick spray or oil (Or you can use an 8X8 inch pan and have the cake rise a bit above the top.)
In a large mixing bowl, add white whole wheat flour, Splenda (or sugar), brown sugar (or more Splenda), cinnamon, baking powder, and salt.
Mix together with large spoon until well-combined.
Peel and grate apples and pear to make 2 cups grated fruit, then stir into dry ingredients, turning over several times until all the grated fruit is well-coated with the flour mixture. Measure 3/4 cup pecans and chop with chef's knife, then add chopped pecans to the bowl with the flour/fruit mixture.
Use the spoon to toss ingredients together.
In a smaller bowl, add eggs, and beat with a fork about 30 seconds.
Add canola oil and buttermilk, and stir together with the fork.
Pour egg mixture into the other bowl with the flour mixture and stir until just combined.
(Mixture will be fairly stiff, but if it's not wet enough to incorporate all the dry ingredients, add 1 T more buttermilk.)
Pour cake into oiled pan.
Bake for about 35 minutes, or until cake is nicely browned, is beginning to spring away from the sides of pan, and a toothpick inserted into the center of the cake comes out completely clean.
(For me, that was exactly 35 minutes.)
Cool cake in the pan placed on a wire rack for at least 20 minutes before cutting.
This lasted several days in the refrigerator, but I did find it very hard to resist eating it for breakfast!

Posted by Sass
Wheat Apple Pear Cake with Pecans
(MaLow Sugar and Whole kes 6-8 servings, recipe adapted from Garden Harvest Cake by Jennifer Dunklee for the Austin American Spokesman.

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