Reviewed: Oct. 6, 2011

my only changes were to increase the cinnamon and used all purpose flour. 1/4 tsp did not sound like much. However, there is the cinnamon suagr in the crust when it was buttered and it didn't really need the extra cinnamon after all. Great way to use up the too many ripe pears I had on hand! mine came out nice an moist. I did not use the carmel. I like carmel...but this cake is quite sweet as it is and added carmel would make it just too sweet for me.

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Reviewer:

camohn

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Reviewed: Jan. 25, 2011

Two words MOIST & DELECTABLE!

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Reviewer:

sarah1990

Reviewed: Sep. 12, 2010

I made this cake and everyone loved it. I also had a few people ask for the recipe. I made it exactly as written except I substituted splenda for the white sugar to cut some of the calories.

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Reviewer:

citygal

Reviewed: Sep. 17, 2009

This cake was wonderful. I used more cinnamon instead of ginger and walnuts instead of pecan. Everyone love it. will definately make again. I also used all purpose flour instead of cake flour and it turned out great. Thank you

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Reviewer:

Patricia

Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada

Living In: Brussels, Ontario, Canada

Reviewed: Jan. 1, 2009

Great cake. Delicate and rich flavor at the same time. I used canned pears (2 medium cans of pear halves in pear juice). I had no problems gettting the cake out of the pan either. I also used light sour cream, applesauce for the butter and AP flour for the cake flour (and followed sub directions given on allrecipes.com substitution chart). I didn't think that the spices overwhelmed the flavor of the pears but the pear taste doesn't jump out at you either. I'll make this cake again as one of our during-the-week desserts but not for a special occasion. Thanks for posting the recipe.

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Reviewer:

Mary Elizabeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

Reviewed: Nov. 19, 2008

I followed this recipe exactly and it turned out delicious. Very moist, good texture and just sweet enough. I don't think it is very fair to rate this as a 4 star if you altered the ingredients and methods.

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Reviewer:

NURSEARS

Reviewed: Sep. 21, 2008

I made this as a 13x9 coffee cake with only two layers. I thought the batter needed more liquid - it was difficult to spread in the pan - and after baking found the cake entirely too dry.

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Reviewer:

Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Aug. 31, 2008

VERY good cake! I didn't have pecans so I followed the advice of another reviewer and dumped in about 1/2 bag of toffee bits (I used Heath). The cake was AWESOME- but for my taste- I would have like more ginger and cinnamon- then it would have been five stars! I baked at 375 for 55 mins in a bundt pan. YUM!!! I will definitely use this recipe again!

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Reviewer:

COURTNEYGRIFF

Cooking Level: Expert

Reviewed: Feb. 20, 2008

I made a rookie mistake and didn't check my pantry and found I was out of nuts! I thought about chocolate chips but decided they would overpower the taste so I grabbed a half bag of skor bits and poured them in the brown sugar, cinnamon mixture. The strusel in the middle turned into a tasty butterscotch swirl. The topping was the best though as it was almost like a brown sugar sauce in spots where the mixture was blobbed. So good! I wouldn't make it any other way now.

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