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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INGREDIENTS
Nutrition- 2 1⁄2cups flour
- 3⁄4cup sugar
- 1cup dark brown sugar
- 1teaspoon salt
- 1teaspoon nutmeg
- 3⁄4cup Crisco cooking oil
- 1slightly beaten egg
- 1cup buttermilk
- 1teaspoon baking soda
- 1teaspoon baking powder
- 2cups chopped ripe pears
Topping
- 1⁄2teaspoon ground ginger
- 1cup chopped pecans
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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.
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