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Ginger-Pear Coffee Cake Recipe

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Chock-full of diced pears, raisins, walnuts and spices, this coffee cake ring from our Test Kitchen is a real taste treat.

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Healthy

Diabetic Friendly

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Ginger-Pear Coffee Cake Recipe

Prep: 25 min. + rising Bake: 20 min. + cooling

Yield: 14 Servings

25 20 45

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm buttermilk (110° to 115°)
1/4 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 egg
FILLING:
1-1/2 cups diced peeled fresh pears
1/2 cup raisins
1/3 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated lemon peel
1/4 teaspoon ground cloves
1 tablespoon butter, softened
1/4 cup sugar
1 egg, lightly beaten
GLAZE:
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons 2% milk

Directions

In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16-in. x 9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar.
Roll up jelly-roll style, starting with long side; pinch seams to seal. Place seam side down on a baking sheet coated with cooking spray. Pinch ends together to form a ring.
With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg.
Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring. Yield: 14 servings.

Editor's Note: Warmed buttermilk will appear curdled.

Nutritional Analysis: One piece equals 243 calories, 6 g fat (2 g saturated fat), 38 mg cholesterol, 222 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.

Originally published as Ginger-Pear Coffee Cake in Light & Tasty December/January 2004, p52

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