Words by Michelle Gayer<\/strong>
\n Photography by Pamela Sutton<\/strong><\/p>\n

Jameson Ginger and Pear Coffee Cake\u00a0(Because Jameson is good at all hours.)<\/p>\n

Jameson Ginger Syrup<\/em><\/p>\n

\n
• 1 cup Granulated Sugar<\/li>\n
• 2 Tablespoons fresh ginger, grated<\/li>\n
• 1 cup Jameson Irish Whiskey<\/li>\n
• Scraped Vanilla Bean pod<\/li>\n<\/ul>\n

  Bring all three ingredients to a simmer. Stir until all the sugar is dissolved. Take off heat and let sit for 30 minutes. Strain through a fine mesh sieve.<\/p>\n

  Oatmeal Streusel<\/em><\/p>\n

  \n
  • 4oz Cold Butter<\/li>\n
  • \u00bd cup Brown Sugar<\/li>\n
  • 1 cup All Purpose Flour<\/li>\n
  • \u00be cup Rolled Oats<\/li>\n
  • Pinch of Salt<\/li>\n<\/ul>\n

    Cut your cold butter into \u00bd inch cubes. Mix all ingredients until crumbly.<\/p>\n

    Flat Icing<\/em><\/p>\n

    \n
    • 1 cup Granulated Sugar<\/li>\n
    • 2 cups sifted powdered sugar<\/li>\n
    • 2-3 tablespoons of Jameson<\/li>\n
    • 1 teaspoon Pure vanilla extract<\/li>\n<\/ul>\n

      Whisk everything together until smooth. Add more sugar if too runny.<\/p>\n

      Cr\u00e8me Fra\u00eeche Cake<\/em><\/p>\n

      \n
      • 8oz Unsalted Butter<\/li>\n
      • 2 cups Granulated Sugar<\/li>\n
      • Zest of 1 Lemon<\/li>\n
      • 1 Vanilla Bean, Scraped. (Save your pod!)<\/li>\n
      • 2 Eggs<\/li>\n
      • 10 oz Cr\u00e8me Fra\u00eeche (or sour cream)<\/li>\n
      • 2 \u00bc cups Cake Flour (sifted)<\/li>\n
      • \u00be teaspoon Baking Powder<\/li>\n
      • \u00bd teaspoon Salt<\/li>\n
      • 1-2 Ripe Bartlett pears, peeled and sliced<\/li>\n<\/ul>\n

        Cake Instructions:<\/em><\/p>\n

        Cream butter, sugar, zest and vanilla bean. Add eggs one at a time. Scrape your bowl! Add half of your sifted dry ingredients and mix until just combined. Add Cr\u00e8me Fra\u00eeche and mix on low until combined. Scrape your bowl again! Add the remaining dry ingredients and mix until just combined. Scrape your bowl one last time!<\/p>\n

        Pour batter into well-greased medium large bundt pan. Layer pears evenly on the top and push them down slightly so they are nestled in the batter. Sprinkle chopped candied ginger over the pears and cover everything with oatmeal streusel.<\/p>\n

        Bake at 375 degrees F. until cake tests clean when you poke a toothpick in the middle. About 45 minutes. If the top of the cake is getting too dark you can cover it with tin foil for the remaining time.<\/p>\n

        After Baking:<\/em><\/p>\n

        Allow cake to cool slightly before flipping it out of the pan and upside down onto the serving platter. Poke holes in the sides and the bottom of the cake and brush generously with the Jameson syrup. Repeat brushing it with the syrup every 15 minutes, 3 times. Save the remaining syrup for serving.<\/p>\n

        To Serve:<\/em><\/p>\n

        Flip cake onto your serving platter so that the streusel is on the top. Drizzle with flat icing. Top with more candied ginger.<\/p>\n

        Drizzle a small amount of Jameson syrup on each slice of coffee cake.\u00a0 Enjoy!<\/p>\n

        Want more sweet treats? Subscribe to CAKE&WHISKEY magazine or purchase the single issue\u00a0here.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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