This Lightened Up Pear Bundt Cake is filled with warm spices and juicy chunks of pear. It’s easy to make and perfect just as it is for a snack or dessert.
Ingredients
- 2 cups chopped and peeled fresh pears or no sugar added canned pears, diced
- 3/4 cup white granulated sugar substitute – I use Lakanto classic monk fruit sweetener
- 2 eggs
- 1/3 cup unsweetened applesauce
- 1 tsp vanilla extract
- 2 Tbsp light butter, melted
- 3 cups Kodiak Cakes Power Cakes Whole grain buttermilk protein packed flapjack and waffle mix or all-purpose or gluten-free flour
- 1/4 tsp salt
- 1 tsp baking powder-if using all purpose flour or gluten free use 2 tsp baking powder
- 1/2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
Instructions
- Preheat oven to 350 degrees. Spray a 10-inch Bundt pan or 9×13 baking dish with nonstick cooking spray. Set aside.
- In a medium mixing bowl combine sweetener with diced pears and mix together. Add the eggs, unsweetened applesauce, vanilla and melted light butter. Mix until well combined.
- In a separate large bowl whisk together the flour, salt, baking powder, ground ginger, ground nutmeg, cinnamon, and cloves.
- Combine the wet ingredients to the dry ingredients. Whisk until all ingredients are wet or JUST combined. Do not over mix! Note: Over mixing the batter will cause the cake to be very dense and dry!
- Pour batter into prepared bundt pan.
- Bake for 40-50 minutes or until a toothpick inserted in the middle comes out clean and the cake is a lightly golden brown color.
- Cool for at least 15 minutes and remove from pan. Let cool. Drizzle the cake with the optional icing, if desired
- 1/2 cup powdered sugar
- 2-3 Tbsp unsweetened almond or skim milk
- 1 tsp vanilla extract
Combine the optional icing ingredients mixing well and then drizzle over cooked cake.
Makes 16 servings
- 2 Points per serving if made with Kodiak Cakes Power Cakes Whole grain buttermilk protein packed flapjack and waffle mix WITHOUT icing
- 3 Points per serving if made with Kodiak and optional icing
- 3 Points per serving if made with all purpose flour and without optional icing
- 4 Points per serving with all purpose flour and icing drizzled on top