Ginger Pear Coffee Cake
Ingredients
Crumble Topping
-
2
tablespoons
melted butter
-
2
tablespoons
rolled oats
-
2
tablespoons
slivered almonds
-
1
tablespoon
dark brown sugar
-
½
teaspoon
ground cinnamon
-
pinch
coarse salt
Pear Filling
-
2
tablespoons
dark brown sugar
-
1
tablespoon
melted butter
-
1
ripe pear
cored and thinly sliced
-
½
teaspoon
ground ginger
-
pinch
coarse salt
Coffee Cake
-
⅓
cup
oil
-
⅓
cup
dark brown sugar
-
2
large
eggs
-
1 ½
teaspoons
pure vanilla extract
-
¾
cup
oat flour
-
¾
cup
rolled oats
-
2
tablespoons
ground flax seed
-
1
teaspoon
baking powder
-
½
teaspoon
ground ginger
-
½
teaspoon
ground cinnamon
-
½
teaspoon
baking soda
-
½
teaspoon
coarse salt
-
1
cup
plain Greek yogurt or sour cream
Instructions
- Preheat the oven to 350°F and line a 9-inch square cake pan with parchment paper.
- In a medium bowl, mix melted butter, oats, almonds, brown sugar, cinnamon, and salt for the crumble topping.
- In another bowl, combine brown sugar, melted butter, sliced pear, ginger, and salt for the pear filling.
- In a large bowl, beat together oil and brown sugar until fluffy, then add eggs one at a time, followed by vanilla and yogurt.
- In a separate bowl, whisk together oat flour, oats, flax seed, baking powder, ginger, cinnamon, baking soda, and salt.
- Fold the dry ingredients into the yogurt mixture until just combined.
- Pour half of the batter into the prepared pan, layer pear slices on top, then pour remaining batter over the pears.
- Sprinkle the crumble topping evenly over the batter.
- Bake for 25-40 minutes until set and a toothpick comes out mostly clean.
- Let cool, then lift the cake out using the parchment paper and slice into squares.
Nutrition Facts (estimated)
Servings
12
Calories
193
Total fat
11g
Total carbohydrates
15g
Total protein
5g
Sodium
189mg
Cholesterol
40mg
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