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Underrated pears make a fine showing in coffeecake

Pears are one of the most underrated fruits and for no good reason. What is better than a perfectly

ripened pear?

This time of year pears are available in baskets at hodgepodge roadside stands or at the farmers’

markets. I buy mine at the grocery store so I can pick and choose the perfect colour of green, then I put

them in a pretty bowl on my kitchen counter and watch them carefully.

This coffee cake is moist and scrumptious. Try it for brunch or a morning get-together with friends – be

sure to serve it warm from the oven with a good cup of coffee.

 

Pecan Pear Coffeecake

Serves 12

 

1-1/2 cups chopped pecans

1/3 cup brown sugar

1 tsp cinnamon

1/3 cup all-purpose flour

1/4 cup butter, softened

 

Filling:

 

2 medium ripe pears, peeled and sliced

2 tsp lemon juice

1/2 cup butter, softened

1 cup white sugar

2 eggs

1 tsp white vanilla

1-3/4 cups all-purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 cup sour cream

 

Combine pecans, brown sugar and cinnamon; set aside;

Put 1/3 cup all-purpose flour into another bowl. Cut in 1/4 cup of butter until mixture resembles coarse crumbs. Stir in 3/4 cup of pecan mixture; set aside for topping;

Set aside remaining nut mixture for filling;

In a small bowl, toss pear slices with lemon juice; set aside;

In mixing bowl, cream butter, white sugar and eggs until light and fluffy. Add vanilla. Add flour, baking powder, baking soda, salt and sour cream, mixing until all is combined;

Spread 2/3 of batter in a greased 9-inch springform pan. Top with reserved pecan, brown sugar and cinnamon mixture. Then the pears and the remaining batter. Sprinkle with reserved flour and pecan mixture;

Bake at 350 F for 50-55 minutes or until a toothpick inserted near the center comes out clean;

Cool 10 minutes, then run a knife around the edge of the pan to loosen.

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