Instructions: Combine sugars, cornstarch, cinnamon, orange peel and nutmeg; bring to a boil with juice and butter in a 9 inch oven-safe skillet. Cook and stir over medium-high heat until thickened; stir in pears. Simmer 5 minutes or until pears are tender. Remove from heat; cool slightly.

Arrange pears in skillet. Spoon batter over pears.

Bake 30 to 35 minutes or until golden and wooden pick inserted near center comes out clean. Serve warm with whipped cream.

Coffee Cake Batter:
2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1/3 cup softened butter or margarine (2/3 stick; see note)

1 cup 1 percent milk
1 egg, slightly beaten

Combine flour, sugar, baking powder and salt; mix well. Cut in butter or margarine. Add milk and egg; mix well.

Makes batter for one 9 inch cake.

Note: Use real butter or stick margarine. Do not substitute reduced-fat spreads; their higher water content often yields less-satisfactory results

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.