Come in from the cold and enjoy some cake. This coffee cake is perfect for a winter afternoon pick-me-up. Spiced with ginger and not overly sweet, this cake is light enough to enjoy for breakfast, tea or dessert. While it’s delicious straight from the oven, the ginger flavor will intensify nicely as the cake cools – that is, if you can wait that long.
Ginger Pear Streusel Cake
For the streusel topping:
1/2 cup all-purpose flour
1/2 cup light brown sugar
2 tablespoons minced crystalized ginger
1 tablespoon ground ginger
2 tablespoons unsalted butter, chilled, in small pieces
Combine flour, sugar and ginger in bowl of food processor. Pulse to combine. Add butter and pulse until the mixture resembles coarse meal. If doing by hand, combine flour, sugar and ginger in a bowl and stir to combine. Add butter and rub in with fingertips, until mixture resembles coarse meal. Set aside.
For the cake:
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 large eggs
1 1/2 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 firm pears, peeled, cored, thinly sliced
1 tablespoon freshly squeezed lemon juice
Preheat oven to 350 F. (180 C.) Butter and lightly flour a 9″ springform pan lined with parchment paper. Cream butter and sugar together in bowl of an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Combine flour, baking powder and salt in a bowl. Add to batter and mix well. Pour batter into prepared pan. Toss pears with lemon juice in a small bowl. Arrange pears over batter. Top with streusel topping. Bake in oven until skewer inserted in center comes clean, about 40 minutes. Serve warm or at room temperature.