Streusel makes me happy (and soft, but mostly happy).
Meanwhile, I’m pretty sure my dog is out to destroy Christmas. Don’t be fooled by his cuteness. This morning I woke up to the sound of Christmas ornaments crunching.
Pear Streusel Cake
- 2 medium pears peeled and cored, chopped
- 1 teaspoon lemon juice
- 1 cup all purpose flour
- 1/2 cup light brown sugar packed
- 1/2 cup butter cold, cut in small pieces
- 2 teaspoons ground cinnamon
- 1/3 cup chopped pecans I didn’t have any on hand
- 2 cups all purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup milk whole or low fat
- 1 1/2 teaspoons vanilla
- 1/2 cup butter melted
- Grease and flour a 9x5x3-inch loaf pan. Preheat oven to 350°.
- Toss chopped pears with lemon juice in a small bowl; set aside.
- In another bowl, combine streusel ingredients, except pecans, with a fork until crumbly, or pulse with food processor. Stir in pecans, if using.
- In a mixing bowl, combine flour, sugar, baking powder and salt; stir to blend.
- In another bowl, whisk eggs and stir in milk, vanilla, and butter.
- Fold the egg mixture into the flour mixture and combine just until the dry ingredients are moistened.
- Spoon half of the batter into prepared loaf pan; spread out to cover the bottom.
- Sprinkle batter with half of the pears and half of the streusel.
- Spoon the remaining batter evenly over streusel, spreading carefully to cover.
- Sprinkle with half of the remaining streusel, the remaining chopped pears and then the remaining streusel.
- Bake for 1 hour 15 minutes, or until a wooden pick inserted into center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Run a knife carefully around sides; invert the cake onto plate. Turn the cake, streusel side up, onto a rack and let cool on a rack completely. Enjoy.