maple-lemon-pear-cake recipe

Ingredients:
1 1/2
cups cake flour
1 cup sugar
1 tsp. baking soda
1 1/2 tsp.
cinnamon
1 tsp. grated lemon peel
1 1/2 cups plain nonfat yogurt
1
Tbsp. arrowroot dissolved in 1/4 cup skim milk (I used cornstarch with
milk)
1 large pear, peeled, cored, and chopped
1 tsp. vanilla
extract
2 tsp. maple extract

Procedures:
Preheat oven to 350 degrees F. Use a
9 x 13-inch nonstick baking pan or
line a baking pan with a baking pan
liner or lightly coat with nonstick
spray.

Sift flour, sugar,
baking soda, and cinnamon into a large mixing bowl. Stir
in lemon peel,
yogurt, skim milk with arrowroot, pear, and vanilla and
maple extracts
until well combined.

Transfer batter to baking pan. Bake for 35
minutes or until a wooden pick
inserted in the center of the cake comes
out clean. Cut into 12 pieces.