Categories: cakes

Ingredients

• Streusel
• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 2 Tbsp. butter
• 1/3 cup chopped pecans
• Cake:
• 3 cups thinly sliced, peeled ripe pears
• 3/4 cup plus 2 Tbsp. sugar, divided
• 2 Tbsp. lemon juice
• 1/2 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 2 tsp. baking powder
• 1 1/2 cups all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 cup (1 stick) butter
• 2 eggs
• 1 Tsp. vanilla extract
• 3/4 cup milk
• Nonstick cooking spray
• 2 tsp. powdered sugar

Directions

1. Preheat oven to 350 degrees.
2. To prepare streusel, combine flour and brown sugar in a medium bowl. Cut in butter with two knives until crumbly. Mix in pecans.
3. To prepare cake, combine pears, 2 Tbsp. sugar. lemon juice, ginger and nutmeg in a large bowl.
4. Combine flour, baking powder and salt in a bowl. Combine butter and remaining 3/4 cup sugar; beat with an electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add flour mixture and milk alternately, beginning and ending with flour mixture and mixing until just combined. Spread about two-thirds of the batter in a 9-inch springform pan that’s been sprayed with cooking spray. Arrange pear mixture on top. Pout remaining batter over top; spread with a spatula. Some fruit will not be covered. Sprinkle with streusel.
5. Bake 55 minutes or until a tester inserted in middle comes out clean. Let cool in pan on wire rack. Sift powdered sugar over top before serving.

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