This combines a few recipes I've seen here and there, with my own addition of the liquor and ginger salt.
I had a few pears to use up, so, hey -- apple-pear coffeecake.
Grease a square baking dish and preheat the oven to 375.
1/2 cup sugar + 1/4 cup sugar
1 tablespoon or more cinnamon
1/2 teaspoon Marx Foods ginger sea salt
A tablespoon or so of whiskey
A tablespoon or so of allspice dram (ignore if unavailable)
1 stick butter, divided into 5 1/2 TBSP and 2 1/2 TBSP
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup apple cider
3-4 fruits (apples and pears), cored and sliced
Combine the 1/2 cup sugar with the cinnamon and set aside.
Cream together the 5 1/2 T butter and 1/4 cup sugar, beat in the egg, stir in the flour, baking powder, salt, and apple cider. Pour half the batter into the pan. Top with 2-3 layers of sliced fruit, sprinkling each layer of fruit with cinnamon sugar mixture, allspice dram, and whiskey, and dotting in between layers with pieces of butter. Top fruit with the remaining batter, a little more cinnamon sugar, and the ginger salt.
Bake for 30-40 minutes, depending on how brown you want the edges.
The ginger sea salt, the latest of the Marx Foods salts I'm trying, is nice here -- desserts benefit from a little salt, and this doesn't make a noticeably "salty" dessert like salted caramel or something, but it adds a little crunch and interest to the topping, and the ginger obviously goes well with everything involved.
Also: I haven't had a chance to figure out why, but the photos are cut off on the right-hand side on the blog, which is a particular issue with the latest whiteboard post. This problem isn't noticeable in the RSS feed. In any case, you can always click on a photo to go to its Flickr page.