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

Directions

Preheat oven to 350F/175C and spray a 9X9 inch pan with non-stick spray or oil In a large mixing bowl, add white whole wheat flour, sweetener, brown sugar , cinnamon, baking soda, and salt. Mix together with large spoon until well-combined. Peel and grate apples and pear to make 2 cups grated fruit, then stir into dry ingredients, turning over several times until all the grated fruit is well-coated with the flour mixture. Measure 3/4 cup pecans and chop with chef’s knife, then add chopped pecans to the bowl with the flour/fruit mixture. Use the spoon to toss ingredients together. In a smaller bowl, add eggs, and beat with a fork about 30 seconds. Add canola oil and buttermilk, and stir together with the fork. Pour egg mixture into the other bowl with the flour mixture and stir until just combined. Pour cake into oiled pan. Bake at 350F/175C for about 35 minutes, or until cake is nicely browned, is beginning to spring away from the sides of pan, and a toothpick inserted into the center of the cake comes out completely clean. Cool cake in the pan placed on a wire rack for at least 20 minutes before cutting. This lasted several days in the refrigerator, but I did find it very hard to resist eating it for breakfast!.