Pear and Chestnut Crumb Cakes

• 1 1/2 cups slivered almonds
• 1/2 cup light brown sugar
• 1 tsp. ground cinnamon
• 1 1/2 cups all-purpose flour
• 1/2 cup whole-wheat flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. ground allspice
• 1/2 tsp. salt
• 6 Tbs. unsalted butter or vegan margarine, softened
• 13 cup applesauce
• 23 cup sugar
• 1/4 cup light brown sugar
• 2 large eggs
• 1 tsp. vanilla extract
• 1/2 tsp. almond extract
• 1 cup low-fat milk
• 3 ripe pears, cored and diced
• 1 cup cooked, peeled whole chestnuts, chopped

1. Preheat oven to 350F.
2. Line 18 muffin pan cups with cupcake liners.
3. To make Crumb Topping:
4. Stir together almonds, sugar, and cinnamon in small bowl; set aside.
5. To make Cake:
6. Whisk together flours, baking powder, baking soda, cinnamon, allspice, and salt in large bowl; set aside.
7. Cream butter, applesauce, and sugars with electric mixer in separate bowl until light and fluffy.
8. Add eggs, one at a time, mixing well after each addition.
9. Add vanilla and almond extracts.
10. Mix in flour mixture alternately with milk.
11. Fold in pears and chestnuts.
12. Divide batter among cupcake liners, and sprinkle with Crumb Topping.
13. Bake 20 to 25 minutes, or until toothpick inserted into cakes comes out clean.
14. Serve warm or cool.

almonds, light brown sugar, ground cinnamon, flour, flour, baking powder, baking soda, ground allspice, salt, unsalted butter, applesauce, sugar, light brown sugar, eggs, vanilla extract, almond extract, lowfat milk, chestnuts

Taken from www.vegetariantimes.com/recipe/pear-and-chestnut-crumb-cakes/ (may not work)