Pear-Hazelnut Coffee Cake
Preheat oven to 375 degrees F. lightly coat a 9x1 1/2-inch round baking pan with nonstick cooking spray; set aside. Core and slice the pear; set aside.Advertisement
In a large bowl, stir together sugar and oil. Add milk, egg and vanilla. Beat with an electric mixer on medium speed for 1 minute.
In a small bowl, combine all-purpose flour, whole wheat flour, baking powder, lemon peel and nutmeg. Add to beaten mixture; beat until combined. Stir in oats. Spoon into prepared pan. Arrange sliced pears over batter. Sprinkle with hazelnuts.
Bake for 35 to 40 minutes or until a toothpick inserted near the center of the cake portion comes out clean. Cool in pan on a wire rack for 30 minutes. Serve warm.
Tip: If using a sugar substitute, choose from Splenda(R) Sugar Blend for Baking or Sun Crystals(R) Granulated Blend in place of granulated sugar. Follow package directions to use product amount equivalent to 1/2 cup granulated sugar. Nutrition analysis per serving: same as below except 192 calories, 27 g carbohydrate, 8 g total sugar.
1 1/2 fat, 1 other carbohydrate, 1 starch