Vegan Pear Coffee Cake with Streusel Topping

Ingredients

• 1 1/2 cup all purpose flour
• 1/2 cup whole wheat flour (Note1)
• 3/4 cup organic granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/4 cup neutral oil
• 1 cup oat milk
• 1 lb pears (about 3 medium (bartlett or d’anjou))
• 1/4 cup light brown sugar
• 6 tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• 6 tbsp chopped pecans
• 2 tbsp neutral oil
• 2 tsp water

Instructions

1. 1

   Preheat oven to 350 degrees F or 175 C. Grease a 10”/25cm round cake pan and line the bottom with parchment. Wash, dry, and slice the fresh pears into thin, ½”/12mm square pieces. Set aside the pear slices for now.

2. 2

   To make the streusel topping, in a small bowl, combine the all-purpose flour, cinnamon, sugar, pecans, and oil. Stir to evenly distribute oil. Add water and stir or crumble with your fingertips into small clumps. Set aside.

3. 3

   To make the cake, in a medium bowl, combine all the dry ingredients, flour, baking powder, cinnamon, sugar, and salt. Stir to evenly distribute.

4. 4

   Make a well in the center of the flour mixture and add the wet ingredients, oat milk, and oil. Whisk until smooth and no lumps remain in the batter. Fold in the pear slices until evenly coated.

5. 5

   Pour the batter into the prepared pan and level out.

6. 6

   Sprinkle the batter on top of the batter evenly.

7. 7

   Bake for 45 to 55 minutes, until golden brown on the edges and cooked in the center. Insert a skewer in the center of the cake and if it comes out clean, it is ready.

8. 8

   Let cool in the pan for at least 30 minutes before transferring to a cooling rack and allow it to reach room temperature. cut into 8-10 slices and place each serving into separate plates or saucers.