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Asian Pear & Sweet Ginger Coffee Cake

Asian Pear & Sweet Ginger Coffee Cake

Yield: 9 in. cake

Catherine O'Meara, Chef/Owner, Heller Catering, Lake Bluff, IL.

  • 2 tbsp. The Perfect Purée Ginger Puree,  thawed
    • 1 1/2 cups granulated sugar
    • 1 stick softened butter
    • 1/2 cup vegetable oil
    • 3 eggs
    • 1 1/2 tsp. pure vanilla extract
    • 1/2 tsp. almond extract
    • 3 cups unbleached all-purpose flour
    • 1 1/2 tsp. baking powder
    • 1 1/2 tsp. baking soda
    • 1 1/2 tsp. ground cardamom
    • 1 tsp. sea salt
    • 2 cups sour cream or Greek style yogurt
    • 1 cleaned and diced Asian pear, skin on
Method:
1. Pre-heat the oven to 325 degrees then place parchment paper on the bottom of a 9-inch spring form pan and spray the sides.
2. Cream sugar, butter and oil
3. Add vanilla, almond extract and The Perfect Purée Ginger Puree.
4. Add eggs, one at a time, mixing well after each egg
5. Add sour cream or yogurt
6. Whisk dry ingredients together and sift a little at a time over batter; mix until just incorporated.
7. Scoop into prepared pan and top with 1 cup of Baker’s Cut candied ginger.
8. Bake at 325 for about 30-35 minutes or until a touch in the middle holds firm.
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