Categories: sweet breads/ coffee cake

Ingredients

• 2 -3 large pears (Anjou)
• 1 cup canol oil (or other neutral vegetable oil)
• 1 1/2 cups sugar
• 2 eggs
• 2 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 cup chopped walnuts
• 1/4 cup packed dark brown sugar

Directions

1. Preheat oven to 350°; grease and flour a 10-inch round cake pan.

2. Peel and core the pears and cut them into 1/2-inch dice; measure out 1 1/2 cups for this recipe.

3. Place the oil, sugar, and eggs in a bowl; whisk until smooth.

4. Sift the flour, baking soda, 1 1/2 teaspoons cinnamon, and ginger over the egg mixture.

5. Fold a few times by hand with a rubber spatula.

6. Toss the pears evenly over the mixture and gold together to mix evenly.

7. Scrape the batter into the prepared pan.

8. In a small bowl, rub walnuts, brown sugar, and remaining 1/2 teaspoon cinnamon together until evenly mixed.

9. Sprinkle over the top of the batter.

10. Bake for 55-60 minutes, until a pick comes out clean.

11. Let cool in the pan for 15 minutes.

12. 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.

13. Let the cake cool for about 15 minutes.

14. Serve warm or at room temperature.

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