Simply De-Lite-Ful: Pear Praline Cake
Pear Praline Cake
This bumpy, homey rustic cake looks glorious. And when pear is cooked inside a cake, it practically melts into another dimension.
Preheat oven to 350 degrees. Spray a 8 or 9 inch spring form pan. Line bottom with parchment paper and spray top of paper also. In a large mixing bowl, mix flour, sugar, baking powder, salt and 2 tablespoons butter substitute, sour cream, milk, egg substitute, vanilla and almond extracts for 30 seconds on low speed. Then beat on high speed 3 minutes, scraping bowl occasionally. (Batter will be thin.) Pour halo of cake batter into prepared pan. Arrange pear slices evenly over batter and pour remaining batter over pears.
For filling, beat cream cheese until smooth. Add sweetened condensed milk. When mixture is smooth, add egg substitute and vanilla. Drop small dollops evenly over cake batter and sprinkle with pecans or other nuts.
Bake about 1 hour or until toothpick inserted in center of cake comes out without wet batter on it. If cake begins to brown excessively before testing done, put a piece of aluminum foil loosely over top and continue baking until done. Remove from oven and allow to cool completely. When cool, run a knife around cake edge before removing spring form sides. Move cake with parchment paper to serving plate.