Almond-Pear Coffee Cake

Great with Sliced Peaches

80 minutes Prep: 20 minutes Cook: 60 minutes

310 calories per serving view nutrition facts

8-12 servings suggest servings

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Ingredients

1/2	cup	flour, all-purpose
1/2	cup	almonds	finely chopped
1/4	cup	brown sugar	packed
1/4	teaspoon	nutmeg	ground
1/3	cup	mayonnaise
1/4	teaspoon	almond extract
1	each	pound cake mix
1/3	cup	milk
2	large	eggs
2	pounds	pears	cored, and thinly sliced

Directions

Grease 13x9x2 inch baking pan.

In medium bowl stir together first 4 ingredients.

Stir in mayonnaise and extract until mixture resembles coarse crumbs; set aside.

In large bowl with mixer at low speed beat cake mix, milk and eggs just until blended.

Increase speed to medium; beat 2 minutes.

Spread in prepared pan.

Arrange pears in one layer on top of batter; sprinkle with mayonnaise mixture.

Bake in 325 degree oven 50 to 60 minutes or until cake tester inserted in center comes out clean.

Cool slightly in pan. Serve warm.

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Nutrition Facts

Serving Size 308g

Amount per Serving

Calories 310 29% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 2.0g	10%
Trans Fat 0.0g
Cholesterol 112mg	37%
Sodium 185mg	8%
Total Carbohydrate 53.0g	18%
Dietary Fiber 7.0g	30%
Sugars 25.0g
Protein 6.0g	13%

Vitamin A	5%		Vitamin C	16%
Calcium	6%		Iron	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Ceviche

You've probably gotten this message already: Don't drain the lime juice!!! Ceviche is not Mexican, it's Ibero-American. It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import). The Japanese love it too. For example, Nobu, the famed NYC & London Japanese food restaurant carries it. Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol. There are over 20 varieties of Ceviche in Peru alone. From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call "limon"), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin. Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition. You might be interested in putting all of them as a sub-section. Truly yours, Alexis Valencia.