Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
1 medium pear
½ cup sugar (see Tip)
¼ cup canola oil
¾ cup fat-free milk
⅓ cup refrigerated or frozen egg product, thawed, or 2 egg whites, lightly beaten
½ teaspoon vanilla
⅔ cup all-purpose flour
½ cup whole-wheat flour
2 teaspoons baking powder
1 teaspoon finely shredded lemon peel
½ teaspoon ground nutmeg
1¼ cups quick-cooking rolled oats
2 tablespoons chopped hazelnuts or sliced almonds
Preheat oven to 375°F. lightly coat a 9x1½-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® Sugar Blend for Baking or Sun Crystals® Granulated Blend in place of granulated sugar. Follow package directions to use product amount equivalent to ½ cup granulated sugar. Nutrition analysis per serving: same as below except 192 calories, 27 g carbohydrate, 8 g total sugar.