break Fast

PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING

PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING

READY IN:

1hr

SERVES:

18

YIELD:

1 nine inch thirteen inch sheet cake

UNITS:

US

PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING INGREDIENTSNutrition

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.

Show More

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Close