Pear Coffee Cake With Ginger Pecan Crunch Topping Recipes

GINGER PEAR CAKE

Steps:

• Position a rack in the center of the oven and preheat to 325 degrees F. Lightly spray a 9 by 13 by 2-inch baking dish with vegetable cooking spray. Line the pan with parchment or waxed paper.
• Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. Add the pears and cook, stirring occasionally, until golden brown, about 7 minutes. Stir in 1 tablespoon of the brown sugar and 1 teaspoon of the pumpkin pie spice and remove pan from the heat.
• Whisk the flour, ginger, the remaining 1 teaspoon of pumpkin pie spice, baking soda, baking powder, and salt in a large bowl.
• In another bowl, whisk the milk, molasses, and remaining brown sugar. Add the eggs and whisk until smooth. Use a spatula to stir the molasses mixture into the dry ingredients to make a thick liquid batter.
• Heat the water and remaining 2 tablespoons butter in a small saucepan until just boiling. Whisk the hot water into to the batter until just combined. Stir in the pears. Pour the batter into the prepared pan. Bake in the center of the oven, until a toothpick inserted into the center comes out clean, about 40 minutes.
• Cool cake in the pan on a rack. Cut into 12 squares. Dust with confectioners' sugar before serving, if desired.

PEAR COFFEE CAKE WITH GINGER PECAN CRUNCH TOPPING

Steps:

• 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.

PEAR COFFEE CAKE

Steps:

• Preheat oven to 350°; grease and flour a 10-inch round cake pan.
• Peel and core the pears and cut them into 1/2-inch dice; measure out 1 1/2 cups for this recipe.
• Place the oil, sugar, and eggs in a bowl; whisk until smooth.
• Sift the flour, baking soda, 1 1/2 teaspoons cinnamon, and ginger over the egg mixture.
• Fold a few times by hand with a rubber spatula.
• Toss the pears evenly over the mixture and gold together to mix evenly.
• Scrape the batter into the prepared pan.
• In a small bowl, rub walnuts, brown sugar, and remaining 1/2 teaspoon cinnamon together until evenly mixed.
• Sprinkle over the top of the batter.
• Bake for 55-60 minutes, until a pick comes out clean.
• Let cool in the pan for 15 minutes.
• 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.
• Let the cake cool for about 15 minutes.
• Serve warm or at room temperature.

PEAR CAKE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 8x8-inch pan.
• Sift together flour, baking powder, salt.
• In a bowl, combine pears, cinnamon, and 1/4 cup of sugar, toss lightly.
• Cream butter and remaining sugar together, add egg and vanilla and mix till the batter is pale and smooth.
• Add milk alternatively with the dry ingredients, starting and ending with flour.
• Pour half of the batter into baking pan.
• Cover with pears, then pour the remaining half of the batter, covering the pears completely.
• Bake for 35-40 minutes, or until toothpick inserted comes out clean.
• Let cool completely.

APPLE OR PEAR CAKE

Steps:

• Cake:.
• Mix all cake ingredients by hand in order given.
• Pour in a greased 9 x 13 inch pan or springform pan.
• Bake at 350 degrees for 45 minutes and remove.
• Topping:.
• In saucepan mix all ingredients and bring to a slow boil for 3 minutes.
• Pour over cake and return to oven for 4 minutes.

STICKY PEAR & GINGER CAKE

Steps:

• Put the chopped dates in a pan with the milk, butter, ginger preserve and dark muscovado. Heat gently until the butter has melted and the mixture starts to bubble round the edges of the pan. Stir well and set aside for 1 hr to cool.
• Heat oven to 180C/160C fan/gas 4. Line the base of a buttered 23cm springform tin with baking parchment. Peel and chop the pears into large chunks. Mix the flour, chopped pecans and bicarb with the spices, then stir into the cooled date mixture with the eggs. Pour into the tin and scatter over the pears. Roughly break the reserved pecans and drop on top. Bake for 40 mins, then cover the top loosely with foil and return to the oven for 25-30 mins more until a skewer inserted into the centre comes out with just sticky crumbs - the cake may still look a little wet around the pears.
• While the cake is baking, make the brandy syrup. Tip the light muscovado sugar into a pan with 50ml water and dissolve over a low heat until syrupy. Stir in the brandy and set aside. When the cake is ready, spoon over half the syrup, then leave the cake to cool before serving with extra syrup on the side.
• To freeze, cool the cake in its tin, then wrap well and freeze for up to 3 months. Defrost and warm through in a low oven. The syrup can be frozen separately, warmed, then drizzled over as before.