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20 minute dinner recipes

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Buttermilk Pound Cake

http://www.eatingwell.com/recipes/buttermilk_pound_cake.html

From EatingWell:  May/June 1994

Pound cake gets its name from the traditional pound of butter used to make it. This low-fat version uses a combination of pureed canned pears and canola oil, along with a touch of butter, for a moist, rich result.

16 servings | Active Time: 30 minutes | Total Time: 2 hours

Ingredients

Preparation

  1. Puree pears in a food processor or blender. Transfer to a medium saucepan and cook over low heat, stirring almost constantly, until reduced to 1 cup, 10 to 12 minutes. (As the puree thickens and spatters less, gradually increase the heat to speed the process.) Transfer to a large bowl and let cool completely.
  2. Preheat oven to 350°F. Lightly oil a 10-inch tube pan or coat with cooking spray.
  3. Melt butter in a small saucepan over medium heat. Cook, swirling the pan, until the butter turns a light, nutty brown, about 60 seconds. Pour into a small bowl, stir in oil and set aside.
  4. Sift flour, salt, baking powder and baking soda into a medium bowl and set aside. Add 1 1/2 cups sugar, buttermilk, vanilla, lemon zest, egg yolks and the butter-oil mixture to the reserved pear puree and whisk until smooth. Add the dry ingredients, in two additions, folding with a whisk just until blended.
  5. Beat the 4 egg whites in a clean mixing bowl with clean beaters until soft peaks form. While continuing to beat, slowly add the remaining 1/4 cup sugar and beat until stiff, but not dry, peaks form. Gently fold the beaten whites into the pear puree mixture with a rubber spatula. Turn the batter into the prepared pan.
  6. Bake until a cake tester inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 5 minutes, then turn out onto a rack to cool, right-side up.

Nutrition

Per serving : 277 Calories; 4 g Fat; 1 g Sat; 1 g Mono; 31 mg Cholesterol; 56 g Carbohydrates; 4 g Protein; 1 g Fiber; 254 mg Sodium; 107 mg Potassium

4 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 fruit, 1 1/2 other carbohydrate, 1/2 fat