Lacy Pear Coffee Cake
This pretty pear cake is also versatile—you can frost the bottom layer and
stack the second for a bigger cake, or cut each layer into slices or squares
The layers can be wrapped in freezer paper or foil and frozen for up to 2
months. Thaw them at room temperature and dust with powdered sugar before
serving.
Ingredients
1 ¾ cups flour
1 ½ cups packed brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon ground nutmeg
¾ cup shortening
3 eggs
1 teaspoon vanilla
1 ½ cups USA Pears, finely chopped
½ cup chopped blanched almonds
Powdered sugar
Whipped cream or topping (optional)
Directions
In a large mixing bowl, combine all ingredients except pears, almonds,
powdered sugar and whipped cream. Beat 3 minutes at medium speed; scrape
bowl as needed. Stir in pears and almonds. Pour into 2 greased and floured
8-inch round pans.
Bake at 350 degrees for 35–40 minutes or until wooden toothpick comes out
clean. Cool in pan 10 minutes; turn onto wire rack. Cool completely. Place a
lacy paper doily on each cake layer. Dust with powdered sugar; carefully
remove doily. Serve cake with whipped cream, if desired.
Yield: Makes 2 layers or 8 to 12 servings
Nutritional Information
Nutritional Analysis per serving: Calories 522 (44% calories from fat); 7.2g
Protein; 26.3g Fat; 67.2g Carbohydrate; 79mg Cholesterol; 2.6g Fiber; 241mg
Sodium
Prettypinkbutterfly
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