Pear Coffee Cake with Brown Sugar Streusel
Makes about 9 squares
Adapted from Foodess
FOR THE TOPPING
3 tbsp unsalted butter, room temperature
⅓ cup dark brown sugar, packed
1/2 tsp ground cinnamon
FOR THE CAKE
1/2 cup unsalted butter, room temperature 3 tbsp unsalted butter, room temperature
⅓ cup dark brown sugar, packed
1/2 tsp ground cinnamon
FOR THE CAKE
1/4 cup granulated sugar
1/2 cup brown sugar, packed
1 large egg, room temperature
1 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp kosher salt
1 cup buttermilk
2 pears, thinly sliced
Preheat oven to 350ºF. Grease or line an 8x8" square baking pan.
MAKE THE TOPPING
Combine all topping ingredients in a small bowl and use your fingers to work the cinnamon and brown sugar into the butter. Place in fridge while preparing the rest of the cake.
MAKE THE TOPPING
Combine all topping ingredients in a small bowl and use your fingers to work the cinnamon and brown sugar into the butter. Place in fridge while preparing the rest of the cake.
MAKE THE CAKE
Beat butter with sugars until light and fluffy, about 2 minutes, occasionally scraping down sides of the bowl. Beat in egg, then vanilla.
In a separate bowl, whisk together flour, baking soda, spices and salt. With mixer on low speed, beat a third of the flour mixture into the butter mixture until combined, then beat in half the buttermilk. Repeat, with another third of flour mixture, remaining buttermilk, then finish by beating in the final third of the flour mixture. Scrape batter into prepared baking pan.
Arrange pear slices over batter, then dot the brown sugar streusel over top. Bake for 40-50 minutes, until streusel is caramelized and the top feels springy when lightly pressed.
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