Pear Cake with Pine Nuts

Many bakers believe, that pears are an underutilized fruit when it comes to baking and dessert. So, I decided to try something new and light.

Yield: 8 servings (serving size: 1 wedge)

1 1/4 cups all-purpose flour, 3/4 cup sugar, 1/8 teaspoon salt, 1/4 cup chilled butter, cut into small pieces, 2 tablespoons pine nuts, toasted, 1/4 teaspoon ground cinnamon, 1/3 cup fat-free sour cream, 1/4 cup 1% low-fat milk, 1 teaspoon grated lemon rind, 1 teaspoon vanilla extract, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 large egg, cooking spray, 2 cups thinly sliced peeled pear.Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup flour mixture; place in a small bowl. Stir in pine nuts and cinnamon; set aside.
Combine the remaining flour mixture, sour cream, and the next 6 ingredients (sour cream through egg) in a large bowl. Beat with a mixer at medium speed until well blended. Pour the batter into a 9-inch round cake pan coated with cooking spray.

Arrange the pear slices evenly over the batter. Sprinkle with pine nut mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.