Recipe - Maple-Lemon-Pear Cake

1 One half cup Cake flour (I used bread
flour)
1 cup Sugar (I used 1/3 cup white
sugar and 1/3 cup brown
sugar)
1 teaspoon Baking soda
1 One half teaspoon Cinnamon
1 teaspoon Grated lemon peel
1 One half cup Plain nonfat yogurt
1 tablespoon Arrowroot dissolved in:
One fourth cup Skim milk (I used cornstarch
in water)
1 lg Pear; peeled, cored,
chopped
1 teaspoon Vanilla extract
1 teaspoon Maple extract

Date: Fri, 1 Mar 1996 10:31:42 0700

From: bwatson@cisco.com (Bethann Watson)
I tried this cake recipe from Sarah Schlesinger's cookbook, "500 FatFree
Recipes," and loved it. As usual, I couldn't leave well enough alone, so I
changed the recipe slightly. BTW, I love this cookbook. It is filled with
simple, delicious, fatfree recipes.

The first thing I do with almost every recipe is to cut the sugar by
onethird. You can't taste the difference and you save a lot of calories.
Also, if a small amount of skim milk is called for in the recipe, I usually
replace it with water. This cake is only about an inch thick, so it is sort
of like a thick bar cookie (just not as dense). Hope you enjoy the recipe!

Preheat oven to 350 degrees F. Use a 9 x 13inch pan lightly coated with
nonstick spray. Sift flour, sugar, baking soda, and cinnamon into a large
mixing bowl. Stir in lemon peel, yogurt, arrowroot/cornstarch mixture,
pear, vanilla extrach, and maple extract until well combined. Transfer cake
batter to baking pan. Bake at 35 minutes or until a wooden pick inserted in
the center of the cake comes out clean. Cut into 12 pieces.

FATFREE DIGEST V96 #62

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.