Pear Spelt Streusel Coffee Cake
I created this recipe as another way to use extra sourdough starter. But you do not need to be a sourdough baker to make this moist whole-grain coffee cake. See the notes for a simple substitution.
Ingredients
For the streusel:
- 3 tablespoons unsalted butter, melted
- 1/3 cup brown sugar
- 1/3 cup all-purpose flour
- 1/4 teaspoon ground allspice or cardamom
- 1/3 cup chopped walnuts optional
- pinch salt
For the cake:
- 1 cup spelt flour or whole wheat pastry flour
- 1/2 cup brown sugar
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 tsp salt
- 1/2 teaspoon baking powder
- 1/4 baking soda
- 1 cup sourdough starter, fed within the past three days or see notes for substitution
- 1/4 cup oil
- 1 egg
- 2 medium ripe pears, peeled, cored and diced (about 2 cups)
- 2 tablespoons chopped crystallized ginger optional
Instructions
To make the streusel, combine the butter, brown sugar, flour, allspice, walnuts and salt in a small bowl until well combined and set aside.
Preheat oven to 375°F. Grease an 8-inch square baking dish or round cake pan. Whisk the flour, brown sugar, ginger, cinnamon, salt, baking powder, baking soda, in a mixing bowl to blend well.
Measure the oil in a glass measuring cup and beat in the egg. Add to the flour mixture and stir, the add the starter and blend well to make a thick batter. Fold in the pears and pour into the prepared baking dish.
Crumble the reserved streusel topping all over the batter. Bake until the cake is springy to the touch and a wooden skewer inserted in the center comes out clean, about 35 minutes. Cool on a baking rack before cutting into serving-size pieces.
Recipe Notes
In place of the sourdough starter, combine 3/4 cup buttermilk (or use yogurt thinned with milk if you don't have buttermilk on hand) with 1/2 cup all-purpose flour. Blend and add to the batter to replace the sourdough starter.