Pear-streusel Coffee Cake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 15 | Servings | |
INGREDIENTS
| 2/3 | c | Packed brown sugar |
| 2/3 | c | All purpose flour |
| 1 | t | Ground cinnamon |
| 1/4 | t | Ground ginger |
| 1/3 | c | Butter, no substitutes |
| 3 | c | All purpose flour |
| 1 | c | Granulated sugar |
| 1 | T | Baking powder |
| 1/4 | t | Salt |
| 1 | c | Butter or margarine |
| 2 | Beaten eggs | |
| 1/2 | c | Milk |
| 1/2 | c | Pear nectar |
| 2 | Pears, peeled halved | |
| cored thinly sliced | ||
| 1 | Recipe Powdered Ssugar Icing |
INSTRUCTIONS
1998 Grease a 13x9x2 inch baking pan. Set the pan aside. For streusel topping, in a small mixing bowl combine brown sugar, 2/3 cup flour, cinnamon, and ginger. Cut in the 1/3 cup butter until mixture resembles coarse crumbs. Set topping aside. Combine the 3 cups flour, sugar, baking powder, and salt. Cut in the 1 cup butter until mixture resembles fine crumbs. Set dry mixture aside. Combine eggs, milk, and pear nectar. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy). Spread half of the batter evenly in the prepared pan. Arrange pear slices on top of batter. Drop remaining batter, by small spoonfuls, over fruit. Sprinkle with streusel topping. Bake in a 350 oven 30 minutes or until a wooden toothpick inserted near center comes out clean. Cool on a wire rack 15 minutes. If desired, drizzle with Powdered Sugar Icing. Serve warm. Cover and chill any leftovers up to 3 days. Makes 1 cake (15 servings). Recipe by: Unknown Cookbook Posted to MC-Recipe Digest V1 #994 by L979 <L979@aol.com> on Jan 8,
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Nutrition (calculated from recipe ingredients)
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Calories: 378
Calories From Fat: 153
Total Fat: 17.4g
Cholesterol: 38.1mg
Sodium: 250mg
Potassium: 101.5mg
Carbohydrates: 52.2g
Fiber: 1.7g
Sugar: 25.6g
Protein: 4.5g