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Asian Pear & Sweet Ginger Coffee Cake9 in. cake Catherine O'Meara / Chef and Owner, Heller Catering, Lake Bluff, IL |
| • | 2 tbsp. The Perfect Purée Ginger Puree, thawed |
| • | 1 1/2 cups granulated sugar |
| • | 1 stick softened butter |
| • | 1/2 cup vegetable oil |
| • | 3 eggs |
| • | 1 1/2 tsp. pure vanilla extract |
| • | 1/2 tsp. almond extract |
| • | 3 cups unbleached all-purpose flour |
| • | 1 1/2 tsp. baking powder |
| • | 1 1/2 tsp. baking soda |
| • | 1 1/2 tsp. ground cardamom |
| • | 1 tsp. sea salt |
| • | 2 cups sour cream or Greek style yogurt |
| • | 1 cleaned and diced Asian pear, skin on |
| Method: | |
| 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 Ginger Puree. |
| 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. |