Pear coffee cake with ginger pecan crunch topping recipe
Pear Coffee Cake with Ginger Pecan Crunch Topping recipe
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- 2-1/2 cup flour
- 3/4 cup sugar
- 1 cup dark brown sugar
- 1 teaspoons salt
- 1 teaspoon nutmeg
- 3/4 cup vegetable oil
- 1 slightly beaten egg
- 1 cup buttermilk
- 1 teaspoon soda
- 1 teaspoon baking powder
- 1 cup reserved mixture
- 1/2 teaspoon ground ginger
- 1 cup chopped pecans
Mix together flour, sugars, salt, nutmeg and oil. Set aside 1 cup of mixture for topping. Add 2 cups chopped ripe pear to 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 sheet pan. Sprinkle topping over top. Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.
Reference: Pear coffee cake with ginger pecan crunch topping recipe
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