Maple-lemon-pear-cake Recipe
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
Directions:
- 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.