Low Sugar and Whole Wheat Apple-Pear Cake with Cinnamon and Pecans

Ingredients

• 1 1/4 cups white whole wheat flour
• 3/4 cup Stevia in the Raw or other sweetener
• 2 T brown sugar
• 2 tsp. ground cinnamon
• 1 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1 pear and 2 Granny Smith apples
• 3/4 cup pecans, chopped with chef's knife
• 2 eggs
• 1/4 cup canola oil
• 1/4 cup buttermilk

Directions

1. Heat the oven to 350F/175C, then coat a 9X9 inch pan with non-stick spray or oil. An 8X8 inch pan also works, though the cake will puff slightly higher than the rim.
2. In a roomy mixing bowl, combine the white whole wheat flour, sweetener, brown sugar or extra sweetener, cinnamon, baking soda, and salt. Stir with a large spoon until everything is evenly blended.
3. Peel the apples and pear, then grate enough fruit to measure 2 cups. Add the grated fruit to the dry mixture, folding and turning until the shreds are thoroughly coated.
4. Measure out 3/4 cup pecans, chop them with a chef's knife, and add them to the bowl with the fruit and flour mixture. Toss with the spoon to distribute them.
5. In a smaller bowl, crack in the eggs and beat them with a fork for about 30 seconds. Add the canola oil and buttermilk, then mix again with the fork.
6. Scrape the egg mixture into the larger bowl and stir just until the batter comes together. It will be quite thick; if dry pockets remain and the mixture will not fully combine, mix in 1 T more buttermilk.
7. Spread the batter into the prepared pan. Bake at 350F/175C for about 35 minutes, until the top is well browned, the edges are starting to pull from the pan, and a toothpick poked into the middle comes out clean. The baking time may be exactly 35 minutes.
8. Set the pan on a wire rack and cool for at least 20 minutes before slicing. Store leftovers in the refrigerator for several days.