Pear and Currant Cake
1/4 cup extra virgin olive oil
3/4 cup unsweetened applesauce
4 lg eggs
1 Tbsp pure vanilla extract
3/4 cup cane sugar
1/3 cup white grape juice
3/4 cup all-purpose flour
3/4 cup pastry flour
1/2 cup whole-wheat flour
2 tsp aluminum-free baking powder
1 tsp ground cinnamon
1 tsp ground cardamon
1 lb Bartlett pears, peeled and thinly sliced
1/4 cup dried currants
Preheat oven to 350F. Lightly coat a 9-inch bundt pan with canola oil spray. Dust with all-purpose flour.
In a large bowl, combine olive oil, applesauce, eggs, vanilla extract, sugar and grape juice. Mix until just combined.
In a medium bowl, sift together flours, baking powder, cinnamon and cardamon.
Combine wet ingredient with flour mixture, add pears and currants and mix well.
Pour cake batter into bundt and bake for 55 to 60 minutes, or until a knife comes out clean. Slice each cake into 16 slices.