Goomba38 wrote:

> Sounds good to me!!! Thank you very much for typing it up and sharing it

> sidenote: I love crystallized ginger and use it to make this KILLER
> coffee cake which ALWAYS gets raves. Try it!
>
>
> * Exported from MasterCook *
>
> Pear Ginger Coffee Cake
>
> Recipe By : Penzeys (Early Summer 2003) Catalog
> Serving Size : 12 Preparation Time :0:15
> Categories : Breakfast Cakes
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1/2 cup shortening
> 1/2 teaspoon salt
> 1 1/2 cups packed brown sugar
> 1 egg
> 2 teaspoons vanilla extract
> 1 teaspoon baking soda
> 1 cup buttermilk
> 2 cups flour -- sifted
> 1 1/2 cups pears, peeled and diced into 1/4-1/2" cube
> 1/4 cup cinnamon sugar -- (mixed my own)
> 2 tablespoons crystallized ginger -- finely chopped
>
> Preheat oven to 350 degrees. Grease 9x13 glass pan and set aside.
> Stir the baking soda into the buttermilk and set aside
> Cream the shortening, salt and brown sugar until light and fluffy. Add
> the egg and vanilla and mix well.
> Alternately add the buttermilk and flour to the mixing bowl, beating
> well after each addition.
> Fold in the pears and pour into greased pan. Mix together the cinnamon
> sugar and chopped cystallized ginger. Sprinkle evenly over the top of
cake.
> Bake 35-40 min or until a toothpick comes out clean.

Don't get me wrong, I adore crystallized ginger -- and this coffee cake
sounds killer indeed! With gingerbread, though, I'm hopelessly
old-fashioned, almost obsessively so; perhaps gingerbread figured
prominently in a past life.

Spitz, in hoop skirt and bustle