Pear Coffee Cake with Ginger Pecan Crunch Topping

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

• Ready In: 1 hr
• Serves: 18
• Yields: 1 nine inch thirteen inch sheet cake

Ingredients

• 2 1⁄2 cups flour
• 3⁄4 cup sugar
• 1  cup dark brown sugar
• 1  teaspoon salt
• 1  teaspoon nutmeg
• 3⁄4 cup  Crisco cooking oil
• 1  slightly beaten egg
• 1  cup buttermilk
• 1  teaspoon baking soda
• 1  teaspoon baking powder
• 2  cups  chopped ripe pears

• Topping

• 1⁄2 teaspoon ground ginger
• 1  cup  chopped pecans

Directions

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