Pear Ginger Cake

A coffee cake that rides tall in the saddle. If you have a loaf pan that can accommodate a tall cake, use it. It will take longer to bake, but makes for some satisfying slices. If you do not have a tall loaf pan a normal springform or brownie pan will work.

PEAR GINGER CAKE

Cake batter:

5/8 c. unsalted butter, melted and cooled

1 c. sugar

4 eggs

1 c. milk

3 c. flour

3 t. baking powder

2 t. ground ginger

1 pear peeled and diced

Cinnamon sugar center:

1/2 c. brown sugar

1 t. cinnamon

2 T. unsalted butter

Combine melted butter and sugar in the bowl of a mixer fitted with paddle attachment. Mix on medium for a minute. Add your eggs one at a time, blending after each addition.

Alternate your dry ingredients with milk blending after each addition. Scrape if it is hanging on sides of bowl.

Blend until almost smooth. Add your diced pear and fold in by hand.

Mix up the cinnamon sugar center in a small bowl with a fork or pastry blender until the butter is broken up and evenly coated with cinnamon and sugar.

Turn on oven to 350 degrees.

Add half of the batter to the prepared pan, then sprinkle the cinnamon sugar mixture on top. Add the remaining half of the batter to the pan and bake until tester comes out clean. Depending on pan, this will take 30-60 minutes.