Pear Cake with Hazelnut Streusel

Photo:  Natalie Levin

Ingredients:

• For the hazelnut streusel:
• 100 grams (1 cup) of natural hazelnuts
• 100 grams (3/4 cup) all-purpose flour
• 80 grams (1/3 cup) coconut oil
• Pinch of salt
• 50 grams (1/4 cup) of light brown sugar

For the cake:

• 4 ripe pears
• 100 grams (1/2 cup) sugar
• 50 grams (3 tbsp.) date syrup
• 3 large eggs
• 200 ml. (1 cup) sour cream or yogurt
• 80 grams (1/3 cup) vegetable oil
• Pinch of salt
• 1 tsp. vanilla extract
• 140 grams (1 cup) all-purpose flour
• 140 grams (1 cup) whole wheat flour
• 10 grams (2 tsp.) baking powder
• 50 grams (1/2 cup) oatmeal

Preparation:

Hazelnut streusel:

1. In a food processor with a steel blade, put nuts, flour, coconut oil, salt and sugar, and blend into a crumbly mixture.
2. Keep the crumbs in the refrigerator until the cake batter is ready.

Pear cake:

1. Preheat the oven to 170c degrees and grease the pan.
2. Peel the pears and cut into 2 parts. Using a teaspoon – remove the seeds. Cut into small cubes.
3. In the bowl, whisk sugar, date syrup, eggs, sour cream, oil, salt and vanilla until uniform.
4. Add flour, whole wheat flour, baking powder and oatmeal and mix until uniform.
5. Add the pear cubes and mix gently into the batter.
6. Pour the batter into the baking pan and straighten the top.
7. Sprinkle the streusel on the top of the cake in a uniform thin layer.
8. Bake the cake for 40-50 minutes or until it is swollen, golden and a skewer inserted in its center comes out with crumbs.
9. Cool completely at room temperature and serve.

Recipe Notes

Keep the cake in a closed container in the fridge for up to a week.

It is recommended to serve the cake warm or at room temperature.

You can use apples or peaches instead of pears.

Recipe from:  Lil Cookie