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
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You can add this Apple Pear Cake with Pecans recipe to your own private DesktopCookbook.