Pear and Spice Streusel Coffee Cake
On the kitchen counter this morning were three big juicy pears that had begun to get over-ripe due to the fact that had survived a very busy week at our house; basically because nobody was home to eat them. Not being one to waste such beautiful fruit, I decided to try and whip together a coffee cake for brunch to put them to good use. I used my basic muffin recipe as the base for the cake recipe and added a simple streusel topping that gets added half way through the baking time. It turned out fantastic; definitely one I'll be making again!
Sift together and set aside:
2 1/2 cups flour
3 tsp baking powder
1 tsp cinnamon
½ tsp allspice
¼ tsp ground cloves
½ tsp ground nutmeg
In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.
1 1/4 cups sugar
2 tsp vanilla extract
Mix together in a measuring cup with a spout:
1/4 cup melted butter
1/4 cup vegetable oil
Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk
1/2 cup whipping cream
1/2 cup milk
2 tbsp apple cider 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
3 large pears, peeled cored and diced to about ¾ inch chunks
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 20-30 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.
4 tbsp flour
4tbsp brown sugar
2 tbsp butter
¼ tsp allspice