Fresh Pear Coffee Cake
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|All purpose flour||3 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), softened|
|Dairy sour cream||8 Ounce (1 Carton)|
|Peeled chopped pears||1 1⁄2 Cup (24 tbs)|
|Nonstick spray coating||1|
1. For streusel topping, in a small mixing bowl combine the 1/3 cup granulated sugar, 1/4 cup brown sugar, 3 tablespoons flour, and 1/2 teaspoon cinnamon. Using a pastry blender, cut in 2 tablespoons butter or margarine till crumbly; set aside. In another bowl combine 1 3/4 cups flour, the baking powder, baking soda, 1/2 teaspoon cinnamon, and salt.
2. In a large mixing bowl beat together eggs, 3/4 cup granulated sugar, the softened butter or margarine, and vanilla for 2 minutes. Add the flour mixture and sour cream alternately to the beaten mixture, beating till smooth after each addition. Stir in pears.
3 Spray an 11 x 7 x 2-inch baking pan with nonstick spray coating. Spread batter into pan. Sprinkle with streusel topping. Bake coffee cake in a 350° oven for 40 to 45 minutes or till a wooden toothpick inserted near center comes out clean.