Pear Coffee Cake with Pecan Streusel
Do you remember the coffee crumb cakes that were served at every Saturday morning gathering in the 90's? Man, I loved those things. I’m not sure if they are as ubiquitous now as they were in my childhood, but I certainly see the appeal of coffee cake on a slow Saturday morning. A slice with a cup of coffee or tea sounds like a perfect midmorning treat, equally at home at a family gathering spread with plates piled high or a kitchen counter on the day after Thanksgiving after the holiday rush is over. This is my version of that less than wholesome treat, made dense and moist (perfect for sitting on the counter without drying out) by grated pears that also add an earthy sweetness. The crumb is swapped for a nubbly streusel studded with pecans, with a crunchy brown sugar crust. Oh, it’s good and it’s the perfect excuse for taking a slow minute to rest amidst the rush of our days.
Ingredients:
6 tablespoons butter, melted
2 eggs
½ cup maple syrup
¾ cup greek yogurt
1 teaspoon vanilla extract
2 pears, grated
1 1/2 cups flour
2 teaspoons baking powder
½ teaspoon salt
Pecan Streusel
4 tablespoons cold butter, grated or cubed
⅓ cup flour
⅓ cup brown sugar
1 cup pecans, chopped
½ teaspoon cinnamon
¼ teaspoon salt
Directions:
Preheat your oven to 350 degrees F. I like to melt my butter in the 9x13 baking dish while the oven preheats, which butters my pan for me and saves me a dish to wash! In a large bowl, whisk the melted butter, eggs, maple syrup, yogurt, and vanilla together until a bit frothy. Add the grated pears and fold through. Add the flour on top with the baking powder and salt and fold though once more. Pour in to your buttered 9x13 baking dish and spread smooth. In the same (scraped clean) bowl, combined the cold, grated or cubed butter with the flour and brown sugar. Use your hands to rub the butter and flour together until it’s sandy with little pea sized bits of butter. Toss the pecans, cinnamon, and salt in and mix a bit. Sprinkle evenly over the top of the cake. Pop it in the oven for about 35 minutes. The edges will start to pull away from the sides and the top will be golden brown. Enjoy warm or cold, it’s delightful either way! You can cover and store at room temperature for up to 3 days.
