| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Dessert |
15 |
Servings |
INGREDIENTS
| 2/3 |
c |
Packed brown sugar |
| 2/3 |
c |
All purpose flour |
| 1 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1/3 |
c |
Butter; no substitutes |
| 3 |
c |
All purpose flour |
| 1 |
c |
Granulated sugar |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Butter or margarine |
| 2 |
|
Beaten eggs |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Pear nectar |
| 2 |
md |
Pears; peeled, halved, cored, thinly sliced |
| 1 |
|
Recipe Powdered Ssugar Icing |
INSTRUCTIONS
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, 1998
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