Lacy Pear Coffee Cake

This pretty pear cake is also versatile—you can frost the bottom layer and stack the second for a bigger cake, or cut each layer into slices or squares. The layers can be wrapped in freezer paper or foil and frozen for up to 2 months. Thaw them at room temperature and dust with powdered sugar before serving.

Ingredients

• 1 ¾ cups flour
• 1 ½ cups packed brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon ground nutmeg
• ¾ cup shortening
• 3 eggs
• 1 teaspoon vanilla
• 1 ½ cups USA Pears, finely chopped
• ½ cup chopped blanched almonds
• Powdered sugar
• Whipped cream or topping (optional)

Directions

In a large mixing bowl, combine all ingredients except pears, almonds, powdered sugar and whipped cream. Beat 3 minutes at medium speed; scrape bowl as needed. Stir in pears and almonds. Pour into 2 greased and floured 8-inch round pans.

Bake at 350 degrees for 35–40 minutes or until wooden toothpick comes out clean. Cool in pan 10 minutes; turn onto wire rack. Cool completely. Place a lacy paper doily on each cake layer. Dust with powdered sugar; carefully remove doily. Serve cake with whipped cream, if desired.

yield: Makes 2 layers or 8 to 12 servings

Nutritional Information

Nutritional Analysis per serving: Calories 522 (44% calories from fat); 7.2g Protein; 26.3g Fat; 67.2g Carbohydrate; 79mg Cholesterol; 2.6g Fiber; 241mg Sodium