Hasselback Pear Cake
This stunning pear cake uses almond flour in place of some all-purpose flour, reducing carbs and adding protein and fiber. But its real appeal is its presentation: display this pretty dessert on a cake stand for guests to admire before you slice and serve it.
Sugar Substitute: Use Splenda Sugar Blend for Baking. Follow package directions to use 1 cup equivalent.
To make ahead: Make the cake up to 24 hours in advance. Let it cool completely, wrap in plastic wrap, and refrigerate. Let the cake come to room temperature before serving.
Equipment: 9-inch springform pan