Sunday, May 19, 2013

Pear Coffee Cake

Pear Coffee Cake


2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cups sugar
1 egg
½ cup butter
1 cup sour cream
15 oz can Libbey’s Half Pears

2 tablespoon sugar
½ teaspoon cinnamon


1.                  Preheat oven to 350°.
2.                  Grease and flour 9” round baking pan, set aside.
3.                  Cream butter and sugar until light and fluffy.
4.                  Add egg and vanilla, mix well.
5.                  Combine all dry ingredient together and add alternately with sour cream.
6.                  Pour into prepared baking pan.
7.                  Drain pears and slice in half.
8.                  Arrange pears on top of the batter accordingly.
9.                  Sprinkle with cinnamon and sugar. (optional)
10.              Bake for approximately 45 minutes.
11.              Cool on cooling rack for approximately 10 – 15 minutes.
12.              Remove from pan and continue cooling completely on cooling rack.
13.              Cut and serve accordingly.

Pear Coffee Cake was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

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Thank You!
Shirley-Ann Pearman

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