Pear-Cornmeal Crunch Cake

• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1/2 cup yellow cornmeal
• 1/2 cup granulated sugar
• 1 tablespoon ground cinnamon
• 3/4 teaspoon ground ginger
• 1/4 cup stick margarine or butter
• 1/4 cup chopped pecans
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chopped pear
• 1 cup fat-free sour cream
• 2 teaspoons vanilla extract
• 1 teaspoon grated lemon rind
• 1 large egg
• 1 large egg white
• Cooking spray

1. Preheat oven to 350u0b0.
2. Lightly spoon flour into dry measuring cups, and level with a knife. 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. Remove 3/4 cup flour mixture, and place in a small bowl. Stir in pecans; set pecan mixture aside. Add baking powder, baking soda, and salt to remaining flour mixture, and stir in pear. Combine sour cream, vanilla, lemon rind, egg, and egg white; stir well with a whisk. Add to flour mixture, stirring just until moist. Pour cake batter into a 13 x 9-inch baking pan coated with cooking spray, and top with pecan mixture. Bake at 350u0b0 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

flour, brown sugar, yellow cornmeal, granulated sugar, ground cinnamon, ground ginger, margarine, pecans, baking powder, baking soda, salt, pear, sour cream, vanilla, lemon rind, egg, egg white, cooking spray

Taken from www.myrecipes.com/recipe/pear-cornmeal-crunch-cake (may not work)