Pear Hazelnut Snack Cake

Hazelnuts and pears have always been a great flavor combination for me, and when I recently wanted to bake a snack cake to have on hand for guests, I knew I wanted to use this combo. I love to tweaking (or rebuilding) some of my recipes to make them healthier, and although it may take one or two tries, I usually get it done. For this cake, I used whole wheat pastry flour for half the all-purpose flour called for in the original recipe, used coconut palm sugar in place of regular brown sugar, and olive oil, a heart healthy oil in place of butter. I also decreased the amount of fat called for by using a little fat free Greek yogurt in place of some of the fat.

This is a moist, not too sweet cake that would be great at breakfast, in a lunch box, or enjoyed as a snack throughout the day. The pears help to keep the cake nice and moist, and the hazelnuts which are used in the streusel topping really add an earthy nuttiness that is delicious.

Why Healthy

  • Coconut palm sugar was used in place of brown sugar which offers more vitamins and minerals than regular brown sugar and contains trace amounts of vitamin C, potassium, phosphorous, magnesium, calcium, zinc, iron and copper. Coconut sugar also provides small amounts of phytonutrients, such as polyphenols, flavonoids and anthocyanidin, and antioxidants. Coconut palm sugar is also much lower on the glycemic index than white sugar which helps to regulate your blood sugar.
  • The flour in recipe was changed to whole-wheat pastry flour, and yogurt was added to reduce the fat.
  • Hazelnts are a good source of protein and are rich in phytosterols which help to lower cholesterol. Also rich in fiber and vitamin E.

 

Print

Pear Hazelnut Snack Cake

Yield: Serves 8

Prep Time: 20 mins

Cook Time: 50 mins

Ingredients:

1 Cup Whole Wheat Pastry Flour
1 Cup All-purpose Flour
3/4 Cup Coconut Palm Sugar (Or Brown Sugar)
2 Teaspoons Baking Powder
1 Teaspoon Ground Cinnamon
1 Teaspoon Ground Ginger
1/2 Teaspoon Salt
2 Large Eggs
1/3 Cup Olive Oil
1/2 Cup Fat Free Greek Yogurt
1/2 Cup Coffee
1 Teaspoon Vanilla Extract
2 Cups Peeled & Diced Ripe Pears (About 2 Medium)
Topping:
1/2 Cup Chopped Hazelnuts
1 Cup Regular Rolled Oats
1/4 Cup Coconut Palm Sugar
1/2 Teaspoon Cinnamon
1/4 Cup Organic Virgin Coconut Oil

Directions:

Preheat the oven to 350 degrees F. and lightly grease a 9-inch springform pan.
In one bowl, stir together the two flours, sugar, baking powder, cinnamon, ginger, and salt.
In a separate bowl, whisk together the eggs and olive oil.
Add the yogurt, coffee, and vanilla extract and whisk until smooth.
Dump the liquid ingredients into the dry and stir just until combined.
Stir in the pears, then dump the mixture into the prepared pan and smooth the top.
In a small bowl, mix together the topping ingredients, rubbing with your fingertips.
Sprinkle the topping over the cake, then bake for about 50 minutes or until a cake tester comes out clean.

 

Leave a Comment