Pear and Chestnut Crumb Cakes
Recipe from Vegetarian Times

This recipe makes a few chestnuts go a long way. Serve warm with ice cream, or give as holiday gifts.


Pear and Chestnut Crumb Cakes

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Servings: Makes 18 cupcakes
Related Categories: Christmas, Cupcakes, Desserts, Low Sodium, Pears, Thanksgiving, Vegetarian
 
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Ingredients
Crumb Topping
  • 1 1/2  cups
    slivered almonds
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  • 1/2  cup
    light brown sugar
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  • 1  teaspoon
    ground cinnamon
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Cake
  • 1 1/2  cups
    all-purpose flour
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  • 1/2  cup
    whole-wheat flour
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  • 1  teaspoon
    baking powder
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  • 1  teaspoon
    baking soda
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  • 1  teaspoon
    ground cinnamon
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  • 1/2  teaspoon
    ground allspice
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  • 1/2  teaspoon
    salt
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  • 6  tablespoons
    unsalted butter or vegan margarine, softened
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  • 1/3  cup
    applesauce
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  • 2/3  cup
    sugar
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  • 1/4  cup
    light brown sugar
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  • 2  large
    eggs
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  • 1  teaspoon
    vanilla extract
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  • 1/2  teaspoon
    almond extract
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  • 1  cup
    low-fat milk
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  • 3 
    ripe pears, cored and diced
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  • 1  cup
    cooked, peeled whole chestnuts, chopped
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Directions
1.
Preheat oven to 350 degrees F. Line 18 muffin pan cups with cupcake liners.
2.
To make Crumb Topping: Stir together almonds, sugar, and cinnamon in small bowl; set aside.
3.
To make Cake: Whisk together flours, baking powder, baking soda, cinnamon, allspice, and salt in large bowl; set aside. Cream butter, applesauce, and sugars with electric mixer in separate bowl until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add vanilla and almond extracts. Mix in flour mixture alternately with milk. Fold in pears and chestnuts.
4.
Divide batter among cupcake liners, and sprinkle with Crumb Topping. Bake 20 to 25 minutes, or until toothpick inserted into cakes comes out clean. Serve warm or cool.

Nutrition information
Calories 253, Total Fat 9.5 g, Saturated Fat 3 g, Cholesterol 34 mg, Sodium 183 mg, Carbohydrate 39 g, Fiber 3 g, Protein 5 g, Sugars 22 g. Percent Daily Values are based on a 2,000 calorie diet
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