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Lazy pear coffeecake

This beautifully lacy pear coffee cake can be served as is, but you can also frost the bottom layer and stack the second for a bigger cake, or cut each layer into slices or squares. Make an extra batch or then save them for later: 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.

Makes 2 layers or 8 to 12 servings

Lacy Pear Coffee Cake
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  • 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 pears, finely chopped
  • ½ cup chopped blanched almonds
  • Powdered sugar
  • Whipped cream or topping (optional)


  1. In a large mixing bowl, combine all ingredients except pears, almonds, powdered sugar and whipped cream.
  2. Beat 3 minutes at medium speed; scrape bowl as needed.
  3. Stir in pears and almonds.
  4. Pour into 2 greased and floured 8-inch round pans.
  5. Bake at 350 degrees for 35–40 minutes or until wooden toothpick comes out clean.
  6. Cool in pan 10 minutes; turn onto wire rack. Cool completely.
  7. Place a lacy paper doily on each cake layer.
  8. Dust with powdered sugar; carefully remove doily.
  9. Serve cake with whipped cream, if desired.

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

Recipe from USApears.com

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