Pear Coffee Cake with Ginger Pecan Crunch Topping
Very simple coffee cake recipe. It is moist, flavorful and delicious! Nice crunchy topping.
Rate this recipe
4.5/5
(8 Votes)
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Ingredients
- Topping:
- 2 1/2 cups flour
- 3/4 cup sugar
- 1 cup light brown sugar
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 3/4 cup oil
- 2 cups chopped ripe pears
- 1 slightly beaten egg
- 1 cup buttermilk
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1 cup chopped pecans ( I toasted mine)
Details
Servings 16
Preparation
Step 1
Preheat oven to 350. Spray a 9 x 13 inch pan with Pam cooking spray.
Mix together the flour, both sugars, salt and nutmeg. Stir in the oil to incorporate thoroughly. Setaside 1 cup of this mixture in a smaller bowl for topping.
Fold the pears into the remainder of the flour mixture. Stir in the egg, buttermilk, baking soda, and baking powder. Pour into the prepared pan.
For the topping, add the ginger and the pecans to the 1 cup of the reserved mixture. Sprinkle the topping evenly over the batter. Bake for 40 minutes or until a knife inserted in the center comes out clean.
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