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    You are in: Home / Recipes / Pear Coffee Cake with Ginger Pecan Crunch Topping Recipe
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    Pear Coffee Cake with Ginger Pecan Crunch Topping

    Pear Coffee Cake with Ginger Pecan Crunch Topping. Photo by rpgaymer

    1/7 Photos of Pear Coffee Cake with Ginger Pecan Crunch Topping

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    20 mins

    40 mins

    1Steve's Note:

    Delicious coffee cake courtesy: The Inn on Sea Street, Bed and Breakfast, Hyannis, Massachusetts

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    Serves: 18


    nine in ...

    Units: US | Metric



    1. 1
      Mix together flour, sugars, salt, nutmeg and oil.
    2. 2
      Set aside 1 cup of mixture for topping.
    3. 3
      Add 2 cups chopped ripe pear to the rest of the above mixture.
    4. 4
      Add egg, buttermilk, baking soda, and baking powder.
    5. 5
      Topping: Add ginger and pecans to 1 cup of reserved mixture.
    6. 6
      Spread in greased 9" x 13" x 2" sheet pan.
    7. 7
      Sprinkle topping over top.
    8. 8
      Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.

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    Ratings & Reviews:

    • on March 26, 2002


      The combination of pears, nutmeg, ginger & pecans in this recipe is incredible, and the aroma of it permeated the whole house while it was baking--it was simply wonderful. This is one of the most delicious coffee cakes I have ever tasted! I would recommend this recipe to anyone - it was very easy to make, and I will make this again...and again...and again! -M

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    • on March 05, 2003


      This coffee cake is great! It is so easy to prepare. I followed the directions exactly and my family couldn't stop raving. Even my very picky little brother said he would give it 10 stars!

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    • on February 15, 2003


      This is a "real good" cake - its nutty, smells wonderful, got fresh fruit, is soft and incredibly tasty! It is very similar to one of Mirj Mom's cakes that used ginger and apple in it. I loved the taste of ginger in particular that stands out at the end - thats, "To die for". I did make a few substitutions, though. I used light brown sugar instead of dark brown, as I had only light brown on hand. Also, I didn't have nutmeg on hand, and I substituted it with cinnamon. Pecans out here cost a fortune, and, I substituted those with almonds. Everything worked well. This cake took 1 hour 40 minutes to bake in my AMC Dutch oven. To make this cake slightly guilt-free, I used low-fat milk in which I added lemon juice(prepared this as a substitute for buttermilk). Everything else was perfect. I would recommend this recipe to everyone. It's my uncle's(mom's younger brother's) birthday today, and while my dad, bro. and the rest of our larger family is celebrating on my uncle's huge lawn, we decided to have a small cake and samosas here, just to keep the mood up(Everyone was low as India lost against Australia in the World Cup today), and, just to put a little smile on their faces, I baked them this cake. The guys who work with dad loved this(I packed some for their families). I've saved one huge helping for my dad and bro. to dig into when they get back home on the 19th:) Thanks for sharing an excellent recipe! Belated Happy V-day to you.

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    Read All Reviews (48)


    Nutritional Facts for Pear Coffee Cake with Ginger Pecan Crunch Topping

    Serving Size: 1 (88 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 284.8
    Calories from Fat 126
    Total Fat 14.0 g
    Saturated Fat 1.7 g
    Cholesterol 10.8 mg
    Sodium 241.5 mg
    Total Carbohydrate 38.0 g
    Dietary Fiber 1.6 g
    Sugars 22.9 g
    Protein 3.2 g

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