Low Sugar and Whole Wheat Apple-Pear Cake with Cinnamon and Pecans
Low Sugar and Whole Wheat Apple-Pear Cake with Cinnamon and Pecans is made with white whole wheat flour, apples, pears, Stevia granulated sweetener, and just a touch of brown sugar. This tasty cake is low-glycemic and South Beach Diet Phase Two. Use Dessert Recipes to find more recipes like this one
Once in a while I feature recipes that are a bit higher in carbs or more indulgent than my usual low-carb offerings and this Low-Sugar and Whole Wheat Apple-Pear Cake with Cinnamon and Pecans is a whole wheat cake with just a little sugar that’s delicious for fall. There’s something about cinnamon-laden cakes with fruit that just screams Autumn, but this cake recipe actually got started when it was still summer and I had a surplus of zucchini and made a low sugar and whole wheat Garden Harvest Cake with apples, zucchini, and carrot. Despite the fact it looked more like a bread than a cake, it was definitely one of my favorite new recipes that year.
At the time I wondered if you could adapt the recipe to make a cake with just apples, but when I had both pears and apples I decided to try it with that combination. Apples and pears together in a low sugar cake sounded so good to me, but my first attempt was far too wet, and I also decided I wanted a flat cake instead of the loaf pan the original recipe called for. It took me two more cakes to get to the version you’ll find in this recipe, which is a low sugar dessert that I’m thinking just about anyone would enjoy. You can skip the touch of brown sugar and use all sweetener for a cake that’s even lower in sugar or if you don’t care if the cake is low in sugar, skip the Stevia and make it with all sugar if you’d like.
When I went to photograph this cake, it screamed for a dollop of something creamy on top, and I used a dollop of whipped cream from a can that I had in the fridge, which was actually pretty low in sugar but probably not that healthy. Of course you could use sugar-free or low-sugar ice cream or frozen yogurt, but an anonymous commenter suggested topping the cake with plain low-fat Greek yogurt, which I think sounds good.
Start by combining the white whole wheat flour, sweetener, brown sugar (or 2 T more sweetener), baking soda, cinnamon, and salt in a medium-sized bowl. I found I got best results with this recipe when I grated the pear and apples in a food processor (hand grating made it wetter) so I’d recommend using that if you have one. One pear and two apples gave me 2 cups of grated pear-apple mixture. Mix the pear-apple mixture into the dry ingredients, turning over several times until all the grated fruit is coated with the flour-Stevia mixture.
Then measure 3/4 cup pecans, chop pecans with a chef’s knife, and stir into the floured fruit mixture. In a small bowl, whip eggs with a fork, then stir in the canola oil and buttermilk and stir together a few times with the fork. Pour egg mixture into the other bowl with the flour mixture and stir until just combined.
Spray a 9X9 inch dish with non-stick spray, then pour the batter in and pat down evenly with a rubber scraper. (I think an 8×8 inch cake pan would also work.) Cake is done when it’s nicely browned, begins to pull away from the sides of the pan, and when a toothpick inserted into the center comes out clean. For me, that was about 35 minutes.
More Recipes for Low-Sugar or Sugar-Free Cakes:
Harvest Cake with Goat Cheese Frosting from The Kitchn
Low Sugar and Whole Wheat Garden Harvest Cake from Kalyn’s Kitchen
Sugar-Free Snickerdoodle Cake from Ginger Lemon Girl
Low-Sugar and Whole Wheat Oatmeal Spicy Cake with Fuyu Persimmon from Kalyn’s Kitchen
Low Sugar and Whole Wheat Apple Pear Cake with Pecans
This Low-Sugar and Whole Wheat Apple-Pear Cake with Cinnamon and Pecans is delicious for fall.
- 1 1/4 cups white whole wheat flour
- 3/4 cup Stevia in the Raw or other sweetener (or use sugar if you prefer)
- 2 T brown sugar (or use 2 T more Stevia in the Raw or other sweetener)
- 2 tsp. ground cinnamon (I used Saigon Cassia cinnamon from The Spice House)
- 1 1/4 tsp. baking soda
- 1/4 tsp. salt (I used fine grind sea salt)
- 1 pear and 2 Granny Smith apples (or any combination of apples and pears to make 2 cups grated fruit, grating with food processor recommended)
- 3/4 cup pecans, chopped with chef’s knife
- 2 eggs
- 1/4 cup canola oil
- 1/4 cup buttermilk (plus additional 1 T butter milk if needed)
- Preheat oven to 350F/175C and spray a 9X9 inch pan with non-stick spray or oil (Or you can use an 8X8 inch pan and have the cake rise a bit above the top.)
- In a large mixing bowl, add white whole wheat flour, sweetener, brown sugar (or more sweetener), 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. (Mixture will be fairly stiff, but if it’s not wet enough to incorporate all the dry ingredients, add 1 T more buttermilk.)
- 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. (For me, that was exactly 35 minutes.)
- 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!
This recipe was adapted from Garden Harvest Cake.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Obviously this Low Sugar and Whole Wheat Apple-Pear Cake can’t ever be sugar free, because there’s natural sugar in the fruit, but even if you use the 2 T of brown sugar I felt gave the best flavor, it’s still pretty low in sugar for a dessert. I’d consider this a “once in a while treat” for the South Beach Diet if you’re on phase two, or you could eat it more often for phase three. This would be too high in carbs for a low-carb diet plan.
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