Ginger-Pear Coffee Cake Recipe

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 seems 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.

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