I've been busy with a whole other type of recipe lately (more on that another day), but I'm only human. American human. Which means I am prone to cravings for tender, fresh-out-of-the-oven baked goods. Here in Spain that is like craving water in the desert (no offense, Spain, I'm honestly only trying to spur you on to greater baked heights!).
Fortunately, it's kind of my specialty. So the past weekend I whipped up a cake with the fruit-flavor combo I had laying around: pears and ginger. After quite a few requests on Instagram I decided it could be a nice change of pace to post a real life recipe here. And I promise that one of these days I'll share even more.
Until then, enjoy.
1/3 cup (30g) almond slivers
1/3 cup (30g) oats
¼ cup (45g) light brown sugar
¼ cup (30g) flour
3 tablespoons (40g) unsalted butter, softened
½ teaspoon baking soda
1/8 teaspoon salt
For coffee cake:
1 pear, diced
2 tablespoons brown sugar
1 1/2 (190g) flour
1/2 cup (60g) whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (115g) butter, softened
2/3 cup (130g) sugar
4 large eggs, at room temperature
1 one-inch piece of fresh ginger
2 teaspoons vanilla extract
Mix together almonds, oats, brown sugar, flour, butter, baking soda and salt. Dice the pear and add it to the crumb mixture. Set aside.
Preheat the oven to 350°F (175°C).
Heat the pear and the sugar in a saucepan over medium high heat. Purée with an immersion blender or in a food processor. Return to heat and cook for one more minute. Reserve.
Mix the butter and sugar until fluffy. Add the eggs one at a time, beating well. Mix in the grated ginger.
Whisk together flour, baking powder, baking soda and salt. Add half of the flour mixture and mix until just combined. Add half of the pear purée and mix. Add the remaining flour mixture and stir until combined. Finally add the rest of the pear purée and mix until the batter is smooth. Stir in the vanilla extract.
Grease a 9-inch round spring-form pan. Pour the cake batter into the pan. Spread the prepared crumb topping evenly over the cake batter. Bake for 45 minutes, or until inserted toothpick comes out clean.