Pear Ginger Coffee Cake 
courtesy of Chryso

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In this recipe, the pears can be very hard and it will still turn out well.  They soften as the cake bakes and help make the cake moist. This cake is especially good when it is still a little warm from the oven.

 

Cake:

½ cup shortening 1 cup buttermilk
2 cups flour, sifted ½ tsp salt 
1 ½ cups brown sugar, packed  1 tsp baking soda 
1 egg 2 tsp vanilla extract 
1 ½ cups pears, peeled and diced into ½  - ¼  inch cubes  

Topping:

3 TB crystallized ginger, finely chopped   
¼ cup cinnamon sugar   

Directions:                                                                              

bulletPreheat oven to 350. 
bulletGrease a 9 x 13 glass pan and set aside. 
bulletStir the baking soda into the buttermilk and set aside. 
bulletCream the shortening, salt, and brown sugar until light and fluffy. 
bulletAdd the egg and vanilla, Mix well. 
bulletAlternately add the buttermilk mixture and flour to the mixing bowl, beating well after each addition.  
bulletFold in the pears and pour into the greased pan. 
bulletMix together the cinnamon sugar and ginger.  Sprinkle evenly over the top of the cake. 
bulletBake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

From Penzeys Spices,  www.penzeys.com

 

Last updated:  09/29/2010