Description
A moist pear cake with streusel topping
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon dried ginger
- 1 large beaten egg
- 1/2 cup milk
- 4 tablespoons melted unsalted butter
- 2 ripe pears like Bartlett, unpeeled, cored and chopped
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 cup all-purpose flour
- 1/4 cup oats
- 3 tablespoons cold unsalted butter, cut up
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 400
- Line an 8-inch square baking pan with parchment
- In a medium bowl, combine flour, baking powder, sugar, salt, 1 teaspoon cinnamon, and ginger
- In another bowl, combine egg, milk and melted butter
- Pour into dry ingredients, add the pears and mix well, the batter will be very thick
- Spread batter into prepared pan.
- To make the topping, mix the sugars, 1 teaspoon cinnamon, flour, and oats, cut in the cold butter with your fingers until crumbs form. Sprinkle over batter
- Bake 30 to 35 minutes until golden and dry on top
- Cool in pan before slicing
Notes
Variation: add diced almond paste or marzipan
You can substitute a 1 inch cube of fresh ginger, peeled and finely grated for the dried
Serve with ajerkoniak