With whole wheat flour, pumpkin puree, and sweet and juicy USA Pears, this snack cake is a unique treat for boxed lunches or weekend gatherings. Ingredients 2 tablespoons unsalted butter 2-½ cups peeled, cored and diced firm, ripe USA Pear, preferably Bosc 2 tablespoons granulated sugar ¾ teaspoon ground cinnamon 1 cup all-purpose flour ½ cup whole wheat pastry flour 1 cup brown sugar, packed 4 ounces (1 stick) unsalted butter cut in ½-inch pieces ¾ teaspoon salt ¾ cup pumpkin puree ⅓ cup sour cream or Greek yogurt 2 tablespoons granulated sugar 1-½ teaspoons cinnamon ½ teaspoon nutmeg ¼ teaspoon ground cloves ¼ teaspoon ground allspice ¾ teaspoon ground ginger 1 teaspoon baking soda 2 eggs Directions Preheat oven to 350 degrees. Butter an 8-inch by 8-inch baking dish. Melt butter in a sauté pan over medium high heat. Continue reading →