Gingered Pear Coffee Cake with Streusel Topping
Prep Time
20minutes
Cook Time
45minutes
Prep Time
20minutes
Cook Time
45minutes
Ingredients
For the cake:
  • 3/4cup organic coconut sugar
  • 1/4cup organic coconut oilsoftened to room temperature but not melted
  • 1 large egg
  • 1/4cup water
  • 1/2cup plain full-fat kefiror yogurt
  • 2cups all-purpose einkorn flour*
  • 2inches fresh gingerpeeled and grated
  • 2teaspoons baking powder
  • 1/2teaspoon salt
  • 2cups diced Bosc pears
For the streusel topping:
  • 1/2cup organic coconut sugar
  • 1/3cup all-purpose einkorn flour*
  • 1/2teaspoon cinnamon
  • 2inches fresh gingerpeeled and grated
  • 1/4cup cold buttercubed
  • 2inches fresh gingerpeeled and grated
  • 1/4cup cold buttercubed
Instructions
  1. Preheat the oven to 375F degrees. Butter and flour an 8″ X 8″ square pan (or two loaf pans or any combination of similarly sized baking dishes) and set it (or them) aside.
  2. In a large bowl, cream 3/4 cup coconut sugar with 1/4 cup coconut oil. Add the egg and blend. Add the water and kefir, and blend.
  3. In a separate bowl, mix einkorn flour, ginger, baking powder, and salt. Add this dry mixture to the large bowl of wet ingredients, and mix until well combined. Fold in the chopped pears. Spread the blueberry batter into the prepared pan, and spread evenly.
  4. In a small bowl, combine the topping ingredients (coconut sugar, einkorn flour, cinnamon, ginger and cubed butter). Sprinkle these toppings all over the pan of blueberry batter.
  5. Bake for 30 to 45 minutes, until a toothpick inserted into the cake mixture comes out clean.
Recipe Notes

* While I use einkorn flour (a more primitive form of wheat), regular wheat flour will also work.