Pear Coffee Cake with Ginger Pecan Crunch Topping

"Delicious coffee cake courtesy: The Inn on Sea Street, Bed and Breakfast, Hyannis, Massachusetts"
 
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photo by Deanna K. photo by Deanna K.
photo by Deanna K.
photo by chiclet photo by chiclet
photo by chiclet photo by chiclet
photo by rpgaymer photo by rpgaymer
photo by momo_bone photo by momo_bone
Ready In:
1hr
Ingredients:
13
Yields:
1 nine inch thirteen inch sheet cake
Serves:
18
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ingredients

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directions

  • 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.

Questions & Replies

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  1. jrmisc
    Does this freeze well. I have lots of pears?
     
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Reviews

  1. Mary Scheffert
    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
     
  2. Daphne2002
    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!
     
  3. Charishma_Ramchanda
    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.
     
  4. May-Ba
    Made this for our church Easter breakfast, and it was delicious! I especially loved the moistness of the cake even after it was cut.
     
  5. Catherine B.
    Wonderfully moist coffeecake! I cut back the white sugar to 1/2 cup, and will try even less next time.
     
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Tweaks

  1. Alisa Lea
    I had some really ripe pears I needed to use and I found this recipe. I'm glad I did! I like the nutmeg and ginger with the pears. I did cut back on the sugar to 1/2 cup, and next time I may use butter instead of oil, but this recipe is definitely a keeper. I'm looking forward to having this with a cup of coffee for breakfast tomorrow.
     
  2. TattooedMamaof2
    Very good! Next time I think I will use butter instead of the oil, and add 1/2 the salt after seperating the topping (it turned out too salty for us). But this is a really good, solid, easy recipe! Thanks!
     
  3. LuckyDog
    Wonderful, easy coffee cake. I used 1 c white flour, 1 c whole wheat flour & 1/2 c whole wheat pastry flour and the cake was still light. I also used almost all applesauce in place of the oil. The resulting "crumb" topping was very dense and lumpy, but the lumps sunk right in the batter & added a delicious cruch to this very moist coffee cake. Per others suggestions, I didn't add the salt until after I removed the 1 c for topping. I also used pumpkin pie spice instead of nutmeg. Delicious!
     
  4. amensista
    I thought it needed a little more ginger, or perhaps fresh ginger on top. I had to substitute pumpkin pie spice for the nutmeg, which worked out well and also substituted milk and lemon juice for buttermilk. Everyone who tasted it said it was wonderful. I also cooked it about 2 minutes less. It was super moiste.
     
  5. Irmgard
    Delicious cake - my husband and I both give this 5 stars! I bet it would be awesome with apples and cinnamon instead of pears and nutmeg, for a change of pace. A definite keeper!
     

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