Let me just say, that this Pear Cake with Pine Nuts from Cooking Light, is TO DIE FOR! I absolutely love this dessert. The cake texture is light, has a wonderful hint of lemon, and is reminiscent of a coffee cake. Some of the pears retain their firmness, and others become jam like. The toasted pine nuts add a slightly sweet nutty flavor and offer a nice texture contrast. The cake is just all around delicious. It went very well with my Netflix marathon, and mixed drinks. So, those two things really had nothing to do with the dessert, but…
A note about pine nuts: They are ridiculously expensive, especially when you buy them by the bag. I find it easier on the wallet to buy nuts in bulk. That way you can just buy what you need.
Also, per CL, this cake freezes well, whole or with wedges wrapped in plastic wrap. I cannot imagine that there will be any left to worry about freezing though.
Pear Cake with Pine Nuts
Adapted from Cooking Light
1 1/4 cups flour
3/4 cup sugar
1/8 tsp. salt
1/4 cup chilled butter, cut into small pieces
2 Tbsp. pine nuts, toasted
1/4 tsp. cinnamon
1/3 cup fat free sour cream
1/4 cup milk
1 tsp. vanilla
1/2 tsp. baking powder
1/4 tsp. baking soda
2 cups thinly sliced peeled pear
Combine flour, sugar and salt in a food processor or large bowl. Pulse to combine or whisk well to combine. Cut in butter with a pastry blender, your fingers, or by pulsing several times until mixture resembles coarse meal. Remove 1/3 cup to a small bowl, stir in cinnamon and pine nuts.
Combine the remaining flour mixture, sour cream, milk, vanilla, baking powder, baking soda and egg in a large mixing bowl and beat with an electric mixer on medium speed until well blended.
Pour the batter into a greased 9-inch round cake pan. Arrange pear slices over the batter and sprinkle with topping.
Bake at 350 for 45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack. Serves 8.