Pear and Ginger Coffee Cake with Almond Shortbread Crumble Topping

This delicious coffee cake was born of the necessity to put to good use some of the large bag of pears we bought last weekend. Pears are Spouse's favourite fruit so I decided to "pair" them with ginger, which is probably Spouses favourite spice. I added a little of my favourite Chinese five spice to the mix and since the almond shortbread crumble topping was such a success on our Cherry Swirl Almond Crumble Coffee Cake I decided to add it to this one as well. My willing taste-testers at the office had this moist, delicious coffee cake reduced to crumbs in minutes.

Coffee Cake

Sift together and set aside:

2 2/3 cups flour
3 tsp baking powder

3 tsp powdered ginger

1 tsp Chinese five spice powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

2 eggs
1 1/4 cups sugar
2 tsp vanilla extract

½ tsp almond extract (optional)

Mix together in a measuring cup with a spout:

1/4 cup melted butter
1/4 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/2 cup whipping cream

1/2 cup milk

2 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed. Stir in:

2 tbsp very finely grated fresh ginger

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about small lumps in the batter, they are fine. When the flour is almost incorporated, fold in:

2 large or 3 small pears, peeled and diced (about a half inch dice is fine)

Pour the batter into a greased and floured 10 inch spring form pan.

Almond Shortbread Crumble

1/3 cup ground almonds
2/3 cup flour
1/3 cup butter
½ tsp vanilla extract

Pulse together in a food processor or rub the butter into the flour with your hands until fully incorporated.

Add the crumble topping by squeezing together handfuls of the crumb mixture and breaking off small pieces, which get scattered all over the surface of the batter.  You can also add in some slivered almonds and a few extra cherry pieces with the crumble for an extra flourish of garnish. 

Bake for 50-60 minutes at 350 degrees F or until a toothpick inserted in the center comes out clean. The toothpick test is definitely the best way to ensure that this cake is fully baked. Cool in the pan for about 10 minutes before moving to a wire rack to cool completely or serve while still warm.