Pear Coffee Cake With Ginger Pecan Crunch Topping Recipes

PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING

Steps:

• Mix together flour, sugars, salt, nutmeg and oil.
• Set aside 1 cup of mixture for topping.
• Add 2 cups chopped ripe pear to the rest of the above mixture.
• Add egg, buttermilk, baking soda, and baking powder.
• Topping: Add ginger and pecans to 1 cup of reserved mixture.
• Spread in greased 9" x 13" x 2" sheet pan.
• Sprinkle topping over top.
• Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.

PEAR COFFEE CAKE

Steps:

• Preheat oven to 350°; grease and flour a 10-inch round cake pan.
• Peel and core the pears and cut them into 1/2-inch dice; measure out 1 1/2 cups for this recipe.
• Place the oil, sugar, and eggs in a bowl; whisk until smooth.
• Sift the flour, baking soda, 1 1/2 teaspoons cinnamon, and ginger over the egg mixture.
• Fold a few times by hand with a rubber spatula.
• Toss the pears evenly over the mixture and gold together to mix evenly.
• Scrape the batter into the prepared pan.
• In a small bowl, rub walnuts, brown sugar, and remaining 1/2 teaspoon cinnamon together until evenly mixed.
• Sprinkle over the top of the batter.
• Bake for 55-60 minutes, until a pick comes out clean.
• Let cool in the pan for 15 minutes.
• Carefully invert the cake onto a plate to unmold; place a small wire rack on top of the cake and invert again right side up.
• Let the cake cool for about 15 minutes.
• Serve warm or at room temperature.

WALNUT PEAR COFFEE CAKE

Steps:

• In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.