Pear-Cornmeal Crunch Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 cup brown sugar packed
• 1 large eggs 
• 1 large egg whites 
• 1.5 cups flour all-purpose
• 0.5 cup granulated sugar 
• 1 tablespoon ground cinnamon 
• 0.8 teaspoon ground ginger 
• 1 teaspoon lemon zest grated
• 0.3 cup butter 
• 1 cup pears chopped
• 0.3 cup pecans chopped
• 0.5 teaspoon salt 
• 1 cup cream fat-free sour
• 2 teaspoons vanilla extract 
• 0.5 cup cornmeal yellow

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• baking pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flour into dry measuring cups, and level with a knife.
3. Combine the flour and next 5 ingredients (flour through ginger) in a large bowl, and cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.
4. Remove 3/4 cup flour mixture, and place in a small bowl. Stir in pecans; set pecan mixture aside.
5. Add baking powder, baking soda, and salt to remaining flour mixture, and stir in pear.
6. Combine sour cream, vanilla, lemon rind, egg, and egg white; stir well with a whisk.
7. Add to flour mixture, stirring just until moist.
8. Pour cake batter into a 13 x 9-inch baking pan coated with cooking spray, and top with pecan mixture.
9. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.