Spice Cake with Maple Cream

Spice Cake with Maple Cream

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Course: Dessert
Prep Time: 20minutes
Cook Time: 30minutes
Cool Time: 10minutes
Calories: 200kcal


  • hand-held mixer


For the Cake

  • Olive Oil Cooking Spray
  • 1 Egg Plus 1 Egg White
  • 1/4 cup Unsweetened Applesauce
  • 2 tbsp. Safflower Oil
  • 1/2 cup Nonfat Plain Greek yogurt
  • 1 tsp. Pure Vanilla Extract
  • 1/2 cup Sucanat
  • 1 Pear peeled, cored and diced
  • 1 tsp. Fresh Lemon Juice
  • 1 cup Whole-Wheat Pastry Flour
  • 1/2 tsp. Baking Powder
  • 1/2 tsp. Baking Soda
  • 1 tsp. Ground Cinnamon
  • 1/4 tsp. Ground Ginger
  • 1/4 tsp. Ground Nutmeg
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Sea Salt

For the Maple Cream

  • 2 oz. Yogurt Cheese or Low-Fat Cream Cheese softened
  • 1/4 cup Nonfat Plain Greek yogurt
  • 1 tbsp. Pure Maple Syrup
  • 1 Packet Stevia
  • 1/8 tsp. Ground Cinnamon


  • Preheat oven to 350°F. Lightly coat an 8-inch round cake pan with cooking spray.
  • In a medium bowl, whisk together egg, egg white, applesauce, oil, yogurt, vanilla and Sucanat; set aside. In a small bowl, toss pear with lemon juice; set aside.
  • In a separate medium bowl, whisk together flour, baking powder, baking soda, spices and salt.
  • Stir egg mixture and pour into flour mixture, mixing until well combined.
  • Fold in half of the pear chunks. Scrape batter into cake pan and smooth top. Evenly scatter remaining pear chunks over top of batter.

Prepare Maple Cream:

  • Using a hand-held mixer, beat cream cheese until light and creamy.
  • Add yogurt, maple syrup, stevia and cinnamon and beat until well combined. Refrigerate for 15 minutes or until ready to serve.
  • Bake cake on middle oven rack for about 30 minutes or until a skewer inserted into center of cake comes out clean.
  • Let cool for 10 minutes before removing from pan and placing on wire rack. Let cool completely before serving.
  • Slice and serve cake with 1 Tbsp. Maple Cream.


Serving: 1piece | Calories: 200kcal | Carbohydrates: 32g | Protein: 6g | Fat: 6g