Fresh Pear Cake

Virginia Leipper

2-1/4 cups flour

3 to 4 ripe firm pears

2 large eggs

1 teaspoon baking soda

3/4 cups butter

1 teaspoon instant coffee dissolved in 3/4 cup hot water then cooled

1/2 teaspoon salt

1-1/2 cups sugar

Core pears (do not peel) and chop fairly fine. Cream butter and sugar; beat in the eggs till blended. Sift the flour, soda and salt, add alternately with the cooled coffee; fold in the pears. Pour in a greased 13x9x2" pan, sprinkle with the streusel topping. Bake in a 350 degrees oven about 45 to 50 minutes. Best served fresh from oven.

Streusel Topping

1/2 cup brown sugar

1 teaspoon cinnamon

3 Tablespoon flour

2 Tablespoon butter

Mix as for pastry till crumbly, work in 1/2 cup finely chopped pecans or walnuts.

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