Caramel-Pear Pudding Cake

READY IN: 3hrs 30mins

INGREDIENTS

  • 2cupsall-purpose flour
  • 23 cupgranulated sugar
  • 2tablespoonsflax seed meal
  • 2teaspoonsbaking powder
  • 1teaspoonground cinnamon
  • 12 teaspoonsalt
  • 1cupnonfat milk
  • 14 cupcanola oil
  • 12 cup snipped dried pears or 1/2cupdried apple
  • 1cupwater
  • 1cuppear nectar
  • 34 cup packed brown sugar
  • 2tablespoonsbutter
  • NUTRITION INFO

    Serving Size: 1 (92) g

    Servings Per Recipe:16

    Calories: 205.8

    Calories from Fat 48 g 24 %

    Total Fat 5.4 g 8 %

    Saturated Fat 1.2 g 6 %

    Cholesterol 4.1 mg 1 %

    Sodium 142.1 mg 5 %

    Total Carbohydrate38 g 12 %

    Dietary Fiber 1.3 g 5 %

    Sugars 22.7 g 90 %

    Protein 2.5 g 4 %

    DIRECTIONS

  • Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.
  • In a medium bowl stir together flour, granulated sugar, flax seed meal, baking powder, cinnamon, and salt. Add milk and oil; stir just until combined. Stir in dried pears. Spoon batter evenly into the prepared cooker.
  • In a medium saucepan combine the water, pear nectar, brown sugar, and butter. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Boil gently, uncovered, for 2 minutes. Carefully pour over batter in cooker.
  • Cover and cook on low-heat setting for 3 to 3 1/2 hours or until a thermometer inserted in the center of cake registers 200°F. If cake begins to look too brown on one side, carefully rotate crockery liner halfway through cooking, if possible. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, uncovered, for 45 minutes to cool slightly.
  • To serve, spoon pudding cake into dessert dishes. If desired, top with yogurt or whipped topping.
  • Source: Read Full Article