Coffee Cake

Coffee Cake
Servings: 10

2 TB light butter
1/2 cup sugar
1 cup cake flour
4 tsp. baking powder
1/2 tsp. table salt
1/4 cup regular egg substitute
1 cup buttermilk
2 TB (1/2 oz.) pecans, chopped
1 medium ripe pear, cored and thinly sliced
1 cup all purpose flour
3 TB sugar

Preheat oven to 400° F. Coat a 9 inch spring form pan with cooking spray. Cream together butter and 1/2 cup of sugar; set aside.

Sift together flour, cake flour, baking powder and salt; set aside. Beat together egg substitute and buttermilk.

Stir flour mixture into butter in three parts, alternating with buttermilk mixture.

Spoon batter into pan and smooth top. Arrange pear slices over top. Sprinkle with pecans and 3 tablespoons of sugar.

Bake until firm and golden brown, 40 to 45 minutes. Let cool in pan 15 minutes. Remove sides, cut into 10 wedges and serve.

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