Ginger-Pear Coffee Cake

Name: Ginger-Pear Coffee Cake
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm buttermilk (110° to 115°); 1/4 cup sugar; 2 tablespoons butter, melted; 1 teaspoon salt; 3 to 3-1/2 cups all-purpose flour; 1 large egg, room temperature; 1-1/2 cups diced peeled fresh pears; 1/2 cup raisins; 1/3 cup chopped walnuts; 1 tablespoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon grated lemon zest; 1/4 teaspoon ground cloves; 1 tablespoon butter, softened; 1/4 cup sugar; 1 large egg, lightly beaten; 1 cup confectioners' sugar; 1/4 teaspoon vanilla extract; 3 to 4 teaspoons 2% milk

21 ingredients

8 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm buttermilk (110° to 115°)
1/4 cup sugar
2 tablespoons butter, melted
1 teaspoon salt
3 to 3-1/2 cups all-purpose flour
1 large egg, room temperature
1-1/2 cups diced peeled fresh pears
1/2 cup raisins
1/3 cup chopped walnuts
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon grated lemon zest
1/4 teaspoon ground cloves
1 tablespoon butter, softened
1/4 cup sugar
1 large egg, lightly beaten
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
3 to 4 teaspoons 2% milk

Directions

1

In a large bowl, dissolve yeast in warm water. Add the buttermilk, sugar, butter, salt and 1-1/2 cups flour. Beat just until moistened. Add egg; beat for 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
2

Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.
3

For filling, combine the first seven filling ingredients. Punch dough down. Turn onto a lightly floured surface. Roll into a 16x9-in. rectangle. Spread butter over dough. Sprinkle pear mixture to within 1/2 in. of edges. Sprinkle with sugar.
4

Roll up jelly-roll style, starting with long side; pinch seams to seal. Place seam side down on a
5

coated with cooking spray. Pinch ends together to form a ring.
6

With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 50 minutes. Brush dough with egg.
7

Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack.
8

For glaze, combine confectioners' sugar, vanilla and enough milk to achieve drizzling consistency. Drizzle over ring.