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Pecan Pear Coffee Cake
Posted By elizabeth On August 15, 2010 @ 1:46 am In Dessert,Member Only,Rosh Hashana | No Comments
1 cup chopped pecans
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup flour
¼ cup margarine
2 medium pears, sliced
2 teaspoons lemon juice
½ cup margarine, softened
1 cup sugar
1 teaspoon vanilla
1-3/4 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup tofutti sour cream
In a small bowl, combine pecans, brown sugar, cinnamon and flour. Cut in margarine until mixture resembles coarse crumbs. Toss pears with lemon juice and set aside.
Preheat oven to 350 degrees. Cream together the margarine and sugar until light and fluffy. Add eggs and vanilla and beat well. Combine the dry ingredients and add alternately with tofutti sour cream. Spread two-thirds of the batter in a greased 9-inch springform pan. Top with pears and ½ the streusel mixture. Cover with remaining batter and sprinkle on remaining streusel. Bake for 50-55 minutes. Cool on wire rack for 10 minutes.
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