Ginger Pear Coffee Cake Recipes

Steps:

• In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. , Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar. , Roll up jelly-roll style, starting with long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Pinch ends together to form a ring., With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg. , Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack., For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring.

Steps:

• In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling., In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition. , Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.

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.

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.

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.

Steps:

• In a mixing bowl, dissolve yeast in warm water. Add buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat in just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
• For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar. Roll up jelly-roll style, starting with long side; pinch seems to seal. Place seam side down on a baking sheet coated with nonstick cooking spray. Pinch ends together to form a ring.
• With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg. Bake at 375 degrees F for 20-25 minutes or until golden brown. Cool on a wire rack.
• For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/3 cup butter in a 9-inch square pan and set in the preheating oven to melt, about 5 minutes.
• Stir molasses, brown sugar, and ginger into the melted butter. Arrange pears cut-side down over mixture.
• Sift flour, sugar, baking powder, and salt into a bowl. Add milk, 1/3 cup butter, and vanilla extract. Beat with an electric mixer until smooth, about 2 minutes. Beat in egg until combined, about 2 minutes. Pour batter over pears.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Cool in the pan for 5 minutes.
• Run a knife around the edge of the pan; place a plate on top of the cake and flip carefully.