Pear Coffee Cake with Ginger Pecan Crunch Topping
(from saymyname’s recipe box)
Serves 12 people
- 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
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″ × 13″ × 2″ sheet pan.
Sprinkle topping over top.
Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.