Pear Coffee Cake with Streusel
Best ever pear crumble cake, covered in a tasty buttery streusel.Â
- Yield: One, 10-inch cake
Ingredients
Scale
- 2 pears, any kind, cored and sliced
- Juice of 1/2 lemon
- 1 ¾ cups packed light brown sugar, divided
- 1 cup self-rising flour, divided
- 1 teaspoon ground cinnamon
- 1/2 cup finely chopped hazelnuts
- 12 TBSP butter, at room temperature (1.5 sticks)
- 2 large eggs
- 1 1/4 cups buttermilk
- 1 scant teaspoon almond extractÂ
Instructions
- PREHEAT your oven to 350°F. Spray a 10-inch cast iron skillet, spring form pan, baking dish, or 9-inch square or round cake pan with a non-stick cooking spray. Put the sliced pears in a bowl and toss with lemon juice.Â
- COMBINE 1 cup of the brown sugar, ¼ cup of the self-rising flour, the cinnamon, nuts, and 4 TBSP of the butter in a medium bowl and, using your fingers or a fork, mix together until everything is well-combined and crumbly like wet, coarse sand.Â
- COMBINE the remaining ¾ cup brown sugar and the remaining stick of butter in a large mixing bowl or in the bowl of your stand mixer. Beat on high speed until light and fluffy; about 2 minutes. Beat in the eggs just until blended. Beat in the buttermilk and almond extract. Add the remaining ¾ cup flour. Beat at low speed until blended.Â
- SPREAD the batter in the prepared skillet. Top with sliced pears followed by the crumb mixture.
- BAKE 45 to 50 minutes or just until the cake begins to pull away from the sides of pan (cakes made in 9-inch pans will be thicker, and may take a little longer). Cool in the pan almost completely before removing or slicing.Â
Find it online: https://mykitchenlittle.com/2021/11/28/pear-coffee-cake/