Almond-Pear Coffee Cake

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Great with Sliced Peaches

Time to Prepare this Recipe 80 minutes Prep: 20 minutes Cook: 60 minutes
Calories Per Serving and Nutrition Information 310 calories per serving view nutrition facts
# of servings this recipe makes 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 10.0g15%
 Saturated Fat 2.0g10%
 Trans Fat 0.0g
Cholesterol 112mg37%
Sodium 185mg8%
Total Carbohydrate 53.0g18%
 Dietary Fiber 7.0g30%
 Sugars 25.0g
Protein 6.0g13%
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.

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