Round pear slices make whimsical toppers for this cheerful mini cake recipe.

Lauren Grant
Source: Diabetic Living Magazine, Winter 2020
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Coat 15 standard muffin cups with cooking spray.

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  • Place a piece of butter and a scant 1/2 tsp. maple syrup in the bottom of each muffin cup. Use a 2 1/2-inch cookie cutter to trim pear slices into 15 rounds. (Keep the seeds in to prevent batter from seeping through.) Place 1 round in each cup.

  • Whisk flour, baking powder, ginger, cinnamon, nutmeg, salt, and cloves in a medium bowl.

  • Whisk brown sugar, boiling water, molasses, and baking soda in a large bowl until foamy. Whisk in eggs and oil. Add the flour mixture in 3 additions, whisking after each until incorporated.

  • Divide the batter among the muffin cups, using about 1/4 cup batter for each. Bake until a toothpick inserted in the center comes out clean, 18 to 22 minutes.

  • Let the cakes cool in the pans for 5 minutes. Run an offset spatula around the edges, place a wire rack on top of the pans, and invert to unmold them. Garnish with cinnamon, if desired.

Tips

Sugar Substitute: We do not recommend one for this recipe.

Equipment: 2 standard muffin tins, 2 1/2-inch cookie cutter

Nutrition Facts

207.6 calories; protein 2.9g 6% DV; carbohydrates 33g 11% DV; exchange other carbs 2; dietary fiber 3.3g 13% DV; sugars 16.5g; fat 7.5g 12% DV; saturated fat 1.6g 8% DV; cholesterol 28.9mg 10% DV; vitamin a iu 89.7IU 2% DV; vitamin c 1mg 2% DV; folate 5.4mcg 1% DV; calcium 46.4mg 5% DV; iron 1.2mg 7% DV; magnesium 40.6mg 15% DV; potassium 227.3mg 6% DV; sodium 112.2mg 5% DV.