PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING

Pear Coffee Cake with Ginger Pecan Crunch Topping image

Make and share this Pear Coffee Cake with Ginger Pecan Crunch Topping recipe from Food.com.

Provided by Steve P.

Categories Breads

Time 1h

Yield 1 nine inch thirteen inch sheet cake, 18 serving(s)

Number Of Ingredients 13

Ingredients

2 1/2 cups flour
3/4 cup sugar
1 cup dark brown sugar
1 teaspoon salt
1 teaspoon nutmeg
3/4 cup Crisco cooking oil
1 slightly beaten egg
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon baking powder
2 cups chopped ripe pears
1/2 teaspoon ground ginger
1 cup chopped pecans

Steps:

Mix together flour, sugars, salt, nutmeg and oil.
Set aside 1 cup of mixture for topping.
Add 2 cups chopped ripe pear to the rest of 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 9" x 13" x 2" sheet pan.
Sprinkle topping over top.
Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.

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