No-Cholesterol Pear Cake
A moist, flavorful pear cake free of cholesterol, combining warm spices and shredded pears, perfect for health-conscious dessert lovers or those seeking a tasty treat.
Ingredients
Instructions
- Spray a 13 x 9 x 2-inch baking pan with Pam.
- In a large mixing bowl, combine NutraSweet, light brown sugar, and applesauce.
- Beat with a wooden spoon until well blended.
- Add egg whites, then stir until combined.
- Add white flour, whole wheat flour, oat bran, baking soda, cinnamon, and nutmeg.
- Stir until moistened.
- Stir in shredded pears.
- Pour batter into the prepared pan.
- Bake in a 350°F oven for 25 to 30 minutes.
- Optional: Add 1 cup chopped nuts before baking.
Tips & Substitutions
For a lighter texture, ensure to sift the flours before measuring. You can substitute NutraSweet with a natural sweetener like agave nectar, adjusting the liquid content accordingly. If you prefer a more intense flavor, consider adding vanilla extract or using a mix of spices like cloves or ginger. This cake can also be made gluten-free by using almond flour.
Serving Suggestions
This No-Cholesterol Pear Cake is delicious on its own, but pairs beautifully with Wayne Nedbalek'S Homemade Ice Cream for a delightful dessert. Serve it with a dollop of whipped cream or a sprinkle of powdered sugar for added sweetness. It also makes a great breakfast treat alongside coffee or tea, or as a snack with fresh fruit.
Storage & Reheating
Allow the cake to cool completely before storing. Keep leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, microwave in short intervals until warm or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of No-Cholesterol Pear Cake contains roughly 276 calories, with 8g protein, 34g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (20% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 787mg per serving (34% of the Daily Value).
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).
Frequently Asked Questions
Can I use whole eggs instead of egg whites?
Yes, using whole eggs will add richness and moisture to the cake, but it will increase the cholesterol content. If you're looking to maintain the no-cholesterol aspect, stick with egg whites as the recipe suggests.
What can I substitute for applesauce?
If you don't have applesauce, you can use mashed bananas or pureed pumpkin as a substitute. Both will maintain moisture and add a subtle flavor to the cake. Just ensure the consistency is similar for best results.
Can I add other fruits to this cake?
Absolutely! You can incorporate other fruits like grated zucchini, shredded carrots, or even diced peaches. Just make sure to adjust the liquid ingredients to keep the batter from becoming too wet.
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).