Buttermilk Pound Cake
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.
- 2 16-ounce cans pear halves in light syrup, drained
- 2 tablespoons butter
- 2 tablespoons canola oil
- 3 1/2 cups sifted cake flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 3/4 cups sugar, divided
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 tablespoon freshly grated lemon zest
- 2 large eggs, separated
- 2 large egg whites
- 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.
- Preheat oven to 350°F. Lightly oil a 10-inch tube pan or coat with cooking spray.
- 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.
- 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.
- 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.
- 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.
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.
Nutrition Bonus: Folate (23% daily value).
Carbohydrate Servings: 4
Exchanges: 1 1/2 starch, 1/2 fruit, 1 1/2 other carbohydrate, 1/2 fat
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- May/June 1994