I may never tire off fall dishes and fall spices. I do think my family has tired of pumpkin so they happily devoured this pear coffee cake. There is plenty of warm, flavorful pear to add moisture and depth to this dish and the crumb topping just makes everything a little bit better. Do let it cool for at least 20 minutes. The texture is much, much better. Recipe adapted from Joy the Baker
2 1/2 c white-wheat or whole wheat flour
2 tsps baking powder
1 tsp baking soda
3/4 tsp salt
1/2 ground cinnamon
1 tsp pumpkin pie spice
1 cup coconut sugar
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
2 large eggs
1 cup buttermilk
2 teaspoon pure vanilla extract
2 small or 1 1/2 medium pears, ripe but firm, unpeeled, cored, and cut into 1-inch chunks
1/4 cup all-purpose flour
3 tablespoons coconut sugar
1/2 teaspoon ground cinnamon
A pinch of salt
2 tablespoons unsalted butter, cold and cut into small cubes
Chop pear and set aside. Preheat oven to 350. Butter an 8×8 pan or line with parchment paper and grease paper.
Whisk flour, baking powder, baking soda, spices and salt in a large bowl. Set aside. Whisk eggs, buttermilk and vanilla in a small bowl. Slowly whisk in melted butter. Add wet ingredients to dry ingredients and mix with a wooden spoon until just combined. Fold in pears with a rubber spatula.
Add all topping ingredients to a small bowl and pinch with fingertips until the butter is just incorporated into the dry ingredients and it resembles a course meal.
Spread mixture evenly into pan and use spatula to smooth the top. Sprinkle topping over surface. Bake for 30-40 minutes, or until a skewer comes out clean. Enjoy with a warm cup of coffee or tea!