What could be better to wake up to than the scent of cinnamon, pears and freshly brewed coffee? This crumbly streusel topped coffee cake would be perfect to whip up on Christmas morning to eat while opening presents but is also simple enough to throw together when you have company stopping by. The pears keep the cake super moist and it is springy and light enough to fool all your gluten-eating friends. Finding the right flour blend to use in GF baking is so important, I really love this one. Plus anything with a streusel topping instantly wins, you can never go wrong with butter and sugar.
Ingredients
Makes 9 Squares
1 1/2 cups gluten free flour
1 teaspoon xanthan gum
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/4 cup melted butter
2 large eggs
1/2 cup milk
2 teaspoons vanilla extract
1 large pear, peeled and chopped
For Streusel Topping
2/3 cup gluten free flour
1/2 cup brown sugar
1 teaspoon cinnamon
1 teaspoon cardamom
6 tablespoons cold butter
Preheat oven to 375 degrees fahrenheit. In a large bowl mix 1 1/2 cups flour, xanthan gum, baking soda, salt and granulated sugar. Add the melted butter, eggs, milk and vanilla extract and stir until combined. Fold in chopped pears and pour into a greased 8×8″ baking pan.
In a separate bowl combine 2/3 cup flour, brown sugar, cinnamon and cardamom. Add cold butter and cut into the flour mixture using a pastry cutter or two forks until the butter is the size of small peas. Bake for 30-40 minutes until center is puffed and a toothpick comes out clean. Let cool for 15 minutes before cutting into squares.
