Recipe Archives->Cakes->Pear Coffee 02

Pear Ginger Coffee Cake
Serves 15

Granulated sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 teaspoon salt
1 1/2 cups packed brown sugar
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 1/2 cups diced (1/4 to 1/2 inch) and peeled pears
cinnamon sugar (1/4 cup sugar mixed with 1 teaspoon cinnamon)
2 to 4 tablespoons crystallized (candied) ginger, finely chopped

Preheat oven to 350 degrees. Grease or spray with cooking spray a
9-by-13-inch baking pan and dust with granulated sugar, if desired.
In a large mixing bowl, cream together the butter, salt and brown
sugar until fluffy. Beat in the egg and vanilla. Sift together the
flour and baking soda. Alternately add the flour mixture in two
parts with the buttermilk, beating a minute or two after each
addition. Fold in the pears. Pour the batter into the prepared pan.

In a small bowl, mix together the cinnamon sugar and the ginger and
sprinkle on top. Bake for 35 to 40 minutes, until a tester inserted
in the center comes out clean or with just a few crumbs attached.
Cool at least 20 minutes before serving; serve warm or at room
temperature.

Printable version: pear-coffee02.txt.