A moist, delicious coffee cake featuring pears and an oat streusel
- 3/4 cup granulated sugar
- 1/4 cup canola oil
- 1 large egg
- 1/2 cup milk
- 1 tsp pure vanilla extract
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 15 oz can pears – I used a quart jar I had canned myself
- 1 cup rolled oats
- 1/2 cup brown sugar
- 1 TBS cinnamon
- pinch of salt
- 4 TBS cold butter cut into small chunks
- 1/3 cup chocolate chips
- confectioner’s sugar for dusting
- Preheat oven to 350°
Spray an 8″ x 8″ baking dish with cooking spray.
Add the sugar, oil and egg to the bowl of a stand mixer with the paddle attached. Mix on med-high until the batter is airy and lemon yellow in color. Turn speed to low and add in milk and vanilla.
While the liquid ingredients are blending add the flour, baking powder and salt in a medium bowl and whisk together. Add these to the blended liquid ingredients all at once and stir on low speed until just mixed.
Put the batter in the prepared pan and spread evenly.
Remove the pears from the juice in the can and slice them into 1/4″ slices. Place them on top of the batter in the pan until it’s covered.
Make the streusel: add the oats, brown sugar, cinnamon and pinch of sugar to a bowl. Mix.
Add the chunks of butter and using a pastry blender or two knives cut the butter into the mixture until it is the size of small peas. Add the chocolate chips and stir.
Sprinkle the streusel evenly over the top of the pears and batter.
Bake in the preheated oven for 40 – 45 minutes until a toothpick comes out clean. Let cool and sprinkle powdered sugar over the top if desired.
Keywords: coffee cake, pear, streusel