Streusel Spice Pear Cake – a delicious weekend brunch pear and spice coffee cake with a crunchy streusel topping that’s also delicious made with apples if no pears are available.
- 2 1/2 cups flour
- 3 tsp baking powder
- 1 tsp cinnamon
- ½ tsp allspice
- ¼ tsp ground cloves
- ½ tsp ground nutmeg
- 2 eggs
- 1 1/4 cups sugar
- 2 tsp vanilla extract
- 1/4 cup melted butter
- 1/4 cup vegetable oil
- 1/2 cup whipping cream
- 1/2 cup milk
- 2 tbsp apple cider vinegar or lemon juice
- 3 large pears peeled cored and diced to about ¾ inch chunks
- 4 tbsp flour
- 4 tbsp brown sugar
- 2 tbsp butter
- ¼ tsp allspice
Sift together the flour, baking powder, cinnamon, allspice, ground cloves and nutmeg and set aside:
In the bowl of a stand mixer with the whisk attachment in place, whisk together the eggs sugar and vanilla extract on high speed until foamy and slightly stiffened.
Mix together the melted butter and vegetable oil in a measuring cup with a spout.
Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk
Mix together the whipping cream, milk and vinegar
Add slowly to the mixing bowl continuing to mix but at a reduced speed.
Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine. When the dry ingredients are almost incorporated, gently fold in the chopped pears.
Pour batter into a greased and floured 9 or 10 inch springform pan and bake at 350 degrees F for about 20 minutes before carefully adding the streusel topping without removing it from the oven, then bake for an additional 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cool for about 15 minutes in the pan before serving.
Rub all of the ingredients together using your fingertips until the mixture resembles coarse crumbs.