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Olive Oil Cake with Vanilla Yogurt and Caramelized Pears

This extremely moist cake is even more delicious topped with Bosc pears cooked in sugar and apple cider until tender and golden.

Source: Whole Living, November 2012
Servings

Ingredients

Directions

Cook's Notes

This recipe makes two 8-inch-round cakes. Serve both and double the amount of pears and yogurt or wrap and freeze one for up to 3 months.

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