Pear Ginger Coffee Cake
Serves 15
Published in: Atlanta Journal Constitution
Granulated sugar
1/2 cup (1 stick) unsalted butter -- room temperature
1/2 teaspoons salt
1 1/2 cup packed brown sugar
1 egg
2 teaspoons vanilla extract
2 cup all-purpose flour
1 teaspoons baking soda
1 cup buttermilk
1 1/2 cup diced (1/4 to 1/2 inch) and peeled pears
1/4 cup cinnamon sugar (or 1/4 cup granulated sugar mixed with 1
teaspoons cinnamon)
2 to 4 tablespoons crystallized (candied) ginger -- finely chopped
Preheat oven to 350 degrees. Grease or spray with cooking spray a
9-by-13-inch baking pan and dust with granulated sugar, if desired. In
a large mixing bowl, cream together the butter, salt and brown sugar
until fluffy. Beat in the egg and vanilla. Sift together the flour and
baking soda. Alternately add the flour mixture in two parts with the
buttermilk, beating a minute or two after each addition. Fold in the
pears. Pour the batter into the prepared pan. In a small bowl, mix
together the cinnamon sugar and the ginger and sprinkle on top. Bake
for 35 to 40 minutes, until a tester inserted in the center comes out
clean or with just a few crumbs attached. Cool at least 20 minutes
before serving; serve warm or at room temperature.
Hands on: 15 minutes Total time: 1 hour, 15 minutes
Recipe Notes
Candied ginger adds just a touch of zing to this tender cake.
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