Pear Coffee Cake with Ginger Pecan Crunch Topping

Pear Coffee Cake with Ginger Pecan Crunch Topping

  • Prep Time: 20 mins
  • Total Time: 1 hrs
  • Serves: 18,Yield: 1nine inch thirteen inch sheet cake

    • About This Recipe

    “Delicious coffee cake courtesy: The Inn on Sea Street, Bed and Breakfast, Hyannis, Massachusetts”

    Ingredients

  • 2 1/2 cupsflour
  • 3/4 cupsugar
  • 1cupdark brown sugar
  • 1teaspoonsalt
  • 1teaspoonnutmeg
  • 3/4 cupCrisco cooking oil
  • 1slightly beaten egg
  • 1cupbuttermilk
  • 1teaspoonbaking soda
  • 1teaspoonbaking powder
  • 2cupschopped ripe pears

    • Topping

  • 1/2 teaspoonground ginger
  • 1cupchopped pecans

    • Directions

  • 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.

    • Reviews

  • “The combination of pears, nutmeg, ginger & pecans in this recipe is incredible, and the aroma of it permeated the whole house while it was baking–it was simply wonderful.This is one of the most delicious coffee cakes I have ever tasted!I would recommend this recipe to anyone – it was very easy to make, and I will make this again…and again…and again!-M”

  • “This coffee cake is great!It is so easy to prepare.I followed the directions exactly and my family couldn’t stop raving.Even my very picky little brother said he would give it 10 stars!”

  • “This is a “real good” cake – its nutty, smells wonderful, got fresh fruit, is soft and incredibly tasty! It is very similar to one of Mirj Mom’s cakes that used ginger and apple in it. I loved the taste of ginger in particular that stands out at the end – thats, “To die for”. I did make a few substitutions, though. I used light brown sugar instead of dark brown, as I had only light brown on hand. Also, I didn’t have nutmeg on hand, and I substituted it with cinnamon. Pecans out here cost a fortune, and, I substituted those with almonds. Everything worked well. This cake took 1 hour 40 minutes to bake in my AMC Dutch oven. To make this cake slightly guilt-free, I used low-fat milk in which I added lemon juice(prepared this as a substitute for buttermilk). Everything else was perfect.I would recommend this recipe to everyone. It’s my uncle’s(mom’s younger brother’s) birthday today, and while my dad, bro. and the rest of our larger family is celebrating on my uncle’s huge lawn, we decided to have a small cake and samosas here, just to keep the mood up(Everyone was low as India lost against Australia in the World Cup today), and, just to put a little smile on their faces, I baked them this cake. The guys who work with dad loved this(I packed some for their families). I’ve saved one huge helping for my dad and bro. to dig into when they get back home on the 19th:)Thanks for sharing an excellent recipe! Belated Happy V-day to you.”

  • “Made this for our church Easter breakfast, and it was delicious!I especially loved the moistness of the cake even after it was cut.”

  • “Wonderfully moist coffeecake! I cut back the white sugar to 1/2 cup, and will try even less next time.”

  • “Outstanding! I tweaked it only a little (using 1C packed dark brown sugar + 1/2C sugar and 3/4 tsp salt) and it is still plenty sweet for me. I may try using even less sugar next time. I am also a ginger lover so I used 3/4 tsp ground ginger in the topping. Using butter is a good idea that I may try next time.”

  • “This was really good! I bake quite a bit, but I’ve never made a coffee cake (thinking that they’re kind of dry and not very good).I was pleasantly surprised!This was SO good!Made it twice now since I have a ton of pears to get rid of.Both times I put it in 2 round 9 inch pans and it worked out very well!”

  • “I got compliments from the entire house on this one. Truly delicious coffee cake and a great way to use extra pears.”

  • “i change cooking oil to butterit is such a great recipe, cant imagine pear coffee cake can be this easy to make & so YUMMY!!!thanks for sharing, im sure i will bake it again & again :)”

  • “Last night we had guests over for dinner and I served this for dessert.It was truely wonderful. I have to take the leftovers to work or else I would eat the whole pan.My guests enjoyed it too! Thanks!”

  • “I was intrigued with this recipe because of the use of oil which is always easy to use. Unfortunately I can’t stand pears so had to substitute apple (peaches should work very well). My DH and friends love the pear version. The only negative for us is the sweetness so had to cut back on sugar and also on the oil by 1/4 c. Added some yoghurt to make up for it. It is a great recipe and the above changes are personal. We find most coffee cake recipes just too sweet and always have to adjust.”

  • “This made such a wonderful breakfast on a cold day!I used red pears and walnuts.Everyone loved how it tasted and the only thing I might change is to drop the salt to 1/2 teaspoon.Thank you for posting such a great recipe.”

  • “I had a church ladies brunch thingy to go to and I made this lovely coffee-cake. I used those red-skinned pears (can’t think of the name of them). This was truly one of the best coffee-cakes I have ever made or tasted. The cake was moist and tender. Very fragrant, too. Gets my highest recommedation. Many thanks, 1Steve.”

  • “This recipe deserves more than 5 stars! My mom and I made this because we had an overabundance of pears. It definately tastes like it’s come fresh from the nearest gourmet bakery. The topping is to die for.Everyone really has enjoyed this one. Thanks Steve! “

  • “Wow!This is a near perfect coffee cake.(The spices could be punched up a bit.I think I’ll try adding a little bit of lemon zest to the batter, and maybe use fresh grated ginger instead of dried in the topping.)The texture is fabulous!It’s very moist, yet not at all heavy.Thanks a million for the recipe Steve!”

  • “This recipe deserves all of the five-star reviews that it’s gotten.It’s really tasty, and the combination of pears, ginger, brown sugar and pecans can’t be beat.Thanks for sharing this.”

  • “I had some really ripe pears I needed to use and I found this recipe. I’m glad I did!I like the nutmeg and ginger with the pears.I did cut back on the sugar to 1/2 cup, and next time I may use butter instead of oil, but this recipe is definitely a keeper.I’m looking forward to having this with a cup of coffee for breakfast tomorrow.”

  • “Definitely could taste the ginger and nutmeg.Loved them with the pears.”

  • “Man oh Man, this is an excellent cake.The cake tastes sogood and so moist.I used cinnamon instead of nutmeg because noone in my family likes nutmeg. I also used only 1 1/4 cup of sugar in total….Sooooooooo Yummmy!!! I served it warm with some cool whipped…What can I say except…..I just love it. Thanks so much for sharing this recipe.”

  • “I’m sorry, but I just didn’t care for this coffee cake.The only changes I made was that I didn’t have any nuts, so that was the only thing I left out.I think that there was too much nutmeg for my personal tastes.”

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