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
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To make the streusel, combine the butter, brown sugar, flour, allspice, walnuts and salt in a small bowl until well combined and set aside.
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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.
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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.
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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.