Ginger-Pear Coffee Cake Recipe
Ginger-Pear Coffee Cake Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min. + cooling
MAKES:14 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + rising Bake: 20 min. + cooling
MAKES: 14 servings


  • 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
  • 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

Nutritional Facts

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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
  7. 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.
Originally published as Ginger-Pear Coffee Cake in Light & Tasty December/January 2004, p52

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Reviewed Apr. 16, 2014

"This is a fabulous recipe. I have used it again and again for various occasions. People will never believe it is low in fat."

Reviewed Jan. 25, 2013

"Bake it on a pan with an edge so if any juice runs out, it won't spill in the oven."

Reviewed Jan. 23, 2013

"Not made yet but 1 tablespoon cinnamon?? Surely not?"

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