Next time you invite friends over for coffee or tea, serve this heavenly coffee cake topped with sweet pear slices and chopped hazelnuts. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

207 calories; 7.4 g total fat; 0.7 g saturated fat; 97 mg sodium. 142 mg potassium; 31.8 g carbohydrates; 2.6 g fiber; 13 g sugar; 4.8 g protein; 142 IU vitamin a iu; 1 mg vitamin c; 34 mcg folate; 105 mg calcium; 1 mg iron; 44 mg magnesium;