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Pear Coffee Cake with Ginger Pecan Crunch Topping

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“Delicious coffee cake courtesy: The Inn on Sea Street, Bed and Breakfast, Hyannis, Massachusetts”
READY IN:
1hr
SERVES:
18
YIELD:
1 nine inch thirteen inch sheet cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix together flour, sugars, salt, nutmeg and oil.
  2. Set aside 1 cup of mixture for topping.
  3. Add 2 cups chopped ripe pear to the rest of the above mixture.
  4. Add egg, buttermilk, baking soda, and baking powder.
  5. Topping: Add ginger and pecans to 1 cup of reserved mixture.
  6. Spread in greased 9" x 13" x 2" sheet pan.
  7. Sprinkle topping over top.
  8. Bake at 350 degrees for 40 minutes or until knife inserted comes out clean.

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