Asian Pear & Sweet Ginger Coffee Cake 9 in. cake Catherine O'Meara / Chef and Owner, Heller Catering, Lake Bluff, IL

Ingredients for Asian Pear & Sweet Ginger Coffee Cake:

• 6 tbsp. The Perfect Purée Sweet Ginger, thawed
• 1 ¾ cups granulated sugar
• 1 stick softened butter
• ½ cup vegetable oil
• 3 eggs
• 1 ½ tsp. pure vanilla extract
• ½ tsp. almond extract
• 3 cups unbleached all-purpose flour
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• 1 ½ tsp. ground cardamom
• 1 tsp. sea salt
• 2 cups sour cream or Greek style yogurt
• 1 cleaned and diced Asian pear, skin on

Method for Asian Pear & Sweet Ginger Coffee Cake:

1. Pre-heat the oven to 325°F then place parchment paper on the bottom of a 9-inch spring form pan and spray the sides.
2. Cream sugar, butter and oil.
3. Add vanilla, almond extract and The Perfect Purée Sweet Ginger.
4. Add eggs, one at a time, mixing well after each egg.
5. Add sour cream or yogurt.
6. Whisk dry ingredients together and sift a little at a time over batter; mix until just incorporated.
7. Scoop into prepared pan and top with 1 cup of Baker’s Cut candied ginger.
8. Bake at 325°F for about 30-35 minutes or until a touch in the middle holds firm.