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Ginger-Pear Coffee Cake

 Ginger-Pear Coffee Cake
Chock-full of diced pears, raisins, walnuts and spices, this coffee cake ring from our Test Kitchen is a real taste treat.
14 ServingsPrep: 25 min. + rising Bake: 20 min. + cooling

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 King Arthur Unbleached 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

2 of 2

Ginger-Pear Coffee Cake (continued)

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.
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.