Cherry And Pear Cake
Ingredients
- 7 tbsp reduced-fat margarine
- 2/3 cup sugar ⓘ
- 1 None large egg, at room temperature ⓘ
- 2 None large egg whites ⓘ
- 2/3 cup reduced-fat sour cream
- 1 cup self-raising flour ⓘ
- 1 None large ripe pear, peeled, cored, cut into 1/2 inch pieces ⓘ
- 1 (14 oz) can pitted black cherries, drained, chopped ⓘ
- 1/2 cup reduced-fat cream cheese ⓘ
- 2/3 cup powdered sugar ⓘ
- 1 tbsp finely grated orange zest ⓘ
Instructions
- Preheat oven to 350°F. Grease and line a 8 inch square cake pan with parchment paper.
- Using an electric mixer, beat margarine and sugar in a medium bowl until pale and creamy. Beat in egg and egg whites until combined (mixture may curdle). Stir in sour cream, flour and pear until combined.
- Spoon half the mixture into the prepared pan. Top with half the cherries. Top with remaining cake batter and smooth out surface. Top with remaining cherries and press lightly into batter. Bake for 40-45 mins or until a skewer inserted at center comes out clean. Remove from oven. Let stand in the pan for 10 mins. Turn out on to a wire rack to cool completely.
- To make the icing, place cream cheese in a small bowl. Stir in powdered sugar until combined. Spread icing evenly over cooled cake. Sprinkle with zest. Cut into slices to serve.
Nutrition & Diet Analysis (per serving)
696
kcal
35% DV
Protein
Fat
Carbs
Diet fit
High-protein
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).