PEAR-COCONUT-PECAN BUNDT CAKE I just put this recipe together today but I am already excited about it. Healthy and diabetic friendly and it tastes good, too. What more could we want? 2 large eggs 2 large egg whites 1/2 cup olive oil* 1/2 cup canola oil* 1/2 cup unsweetened applesauce 1/2 cup Splenda Brown Sugar Blend 1 cup Splenda Granulated 1 cup all-purpose flour 2 cups white whole-wheat flour 1 1/2 teaspoons baking soda 1 1/4 teaspoons ground cinnamon 1 teaspoon vanilla extract 4 cups chopped pears (or apples) 1 cup unsweetened flaked coconut 1 cup chopped pecans butter-flavored nonstick cooking spray In a medium to large mixing bowl, using an electric mixer, beat eggs and egg whites. Add the oils, applesauce, Brown Sugar Blend and the Splenda Granulated; beat until creamy. Add the all-purpose flour and mix to blend. Add the whole-wheat flour, baking soda, and cinnamon, beating at medium speed to blend well. Blend in the vanilla. Using a large spatula or wooden spoon, mix in the pears, coconut, and pecans until well combine. Spray a Bundt pan with the cooking spray and pour the batter evenly into the pan. Bake at 350 degrees for 50 to 55 minutes or until a wooden toothpick inserted in the center comes out clean. *If you buy these two oils already combined you would use 1 cup.
Posted on: Sat, 27 Dec 2014 17:55:51 +0000
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