Categories: Breakfast, Coffee Cake, Pears
Ingredients
- 2 -3 large pears (Anjou)
- 1 cup canol oil (or other neutral vegetable oil)
- 1 1/2 cups sugar
- 2 eggs
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 cup chopped walnuts
- 1/4 cup packed dark brown sugar
Directions
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Preheat oven to 350°; grease and flour a 10-inch round cake pan.
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Peel and core the pears and cut them into 1/2-inch dice; measure out 1 1/2 cups for this recipe.
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Place the oil, sugar, and eggs in a bowl; whisk until smooth.
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Sift the flour, baking soda, 1 1/2 teaspoons cinnamon, and ginger over the egg mixture.
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Fold a few times by hand with a rubber spatula.
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Toss the pears evenly over the mixture and gold together to mix evenly.
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Scrape the batter into the prepared pan.
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In a small bowl, rub walnuts, brown sugar, and remaining 1/2 teaspoon cinnamon together until evenly mixed.
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Sprinkle over the top of the batter.
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Bake for 55-60 minutes, until a pick comes out clean.
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Let cool in the pan for 15 minutes.
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Carefully invert the cake onto a plate to unmold; place a small wire rack on top of the cake and invert again right side up.
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Let the cake cool for about 15 minutes.
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Serve warm or at room temperature.