This tender, moist coffee cake showcases the warming combination of sweet pears and aromatic ginger, topped with a buttery crumble that creates the perfect textural contrast for your morning coffee or afternoon tea.
Recipe Details
Ingredients
- 280g all-purpose flour
- 165g packed light brown sugar
- 100g granulated sugar
- 115g unsalted butter, room temperature
- 2 large large eggs
- 240ml sour cream
- 5ml pure vanilla extract
- 7.5ml baking powder
- 2.5ml baking soda
- 2.5ml fine sea salt
- 10ml ground ginger
- 5ml ground cinnamon
- 15ml fresh ginger, finely grated
- 2 large ripe pears, peeled and diced
- 75g all-purpose flour
- 75g packed brown sugar
- 45g cold unsalted butter, cubed
- 45g crystallized ginger, chopped
- 120g powdered sugar
- 30ml whole milk
Instructions
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Preheat oven to 180°C (350°F). Grease a 23cm (9-inch) springform pan and line the bottom with parchment paper.
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For the crumble topping, combine 75g all-purpose flour, 75g packed brown sugar, and a pinch of salt in a bowl. Cut in 45g cold unsalted butter using a pastry cutter or your fingers until mixture resembles coarse crumbs. Stir in 45g crystallized ginger and set aside.
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In a medium bowl, whisk together 280g all-purpose flour, 7.5ml baking powder, 2.5ml baking soda, 2.5ml fine sea salt, 10ml ground ginger, and 5ml ground cinnamon.
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In a large bowl, cream 115g unsalted butter, 165g packed light brown sugar, and 100g granulated sugar until light and fluffy, about 3-4 minutes. Beat in 2 large large eggs one at a time, then 5ml pure vanilla extract and 15ml fresh ginger.
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Alternately add the flour mixture and 240ml sour cream to the butter mixture, beginning and ending with flour. Mix just until combined - don't overmix.
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Toss 2 large ripe pears with 15ml (1 tbsp) of flour to prevent sinking. Gently fold the floured pears into the batter.
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Spread batter evenly in the prepared pan. Sprinkle crumble topping evenly over the surface.
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Bake for 45-50 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs. The top should be golden brown and spring back lightly when touched.
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Cool in the pan for 15 minutes before removing the sides. Transfer to a wire rack to cool completely.
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For the glaze, whisk 120g powdered sugar and 30ml whole milk until smooth. Drizzle over cooled cake before serving.
Tips
Pear Selection: Choose pears that are ripe but still firm - Bartlett or Anjou varieties work wonderfully. Overripe pears will break down too much during baking.
Fresh vs. Ground Ginger: The combination of fresh and ground ginger creates layers of flavor. Fresh ginger adds brightness while ground ginger provides warmth and depth.
Crumble Texture: For the best crumble, your butter should be cold and cut into small pieces. Work quickly to prevent it from warming up and becoming greasy.
Don't Overmix: Once you add the flour to the wet ingredients, mix just until combined. Overmixing develops gluten and creates a tough cake.
Storage: This cake actually improves overnight as the flavors meld. Store covered at room temperature for up to 3 days or freeze for up to 3 months.
Make-Ahead: The cake can be baked a day ahead. Add the glaze just before serving for the best appearance.
Seasonal Variations: In autumn, try adding diced apples along with the pears, or substitute cardamom for some of the ginger for a different flavor profile.