I love Bountiful Baskets, but sometimes, there is just too much of a good thing. I like to eat a fresh pear every now and then. But 8? Really?
These babies were RIPE and ready to go. I put 5 of them in some Fruit Smoothie Pops, but what to do with the other three?
There are some classic combinations that are just too good to mess with: apples and cinnamon, oats and honey, pears and ginger…. PEARS AND GINGER! OATS AND HONEY! Everything all rolled into one! Well, except the apples. We can eat those tomorrow.
I hope you enjoy this scrumptious cake. I like to drizzle mine with a touch of honey and serve with some cool vanilla ice cream. This treat is not only wonderful now, but also in the fall.
Pear Cake with
Ginger Hazelnut Streusel
- 2/3 cup old fashioned oats
- 1/3 cup packed brown sugar
- 1 cup chopped hazelnuts
- 2 Tbsp crystallized ginger
- 3 Tbsp canola oil
- 1 cup sugar
- 6 oz. honey flavored greek yogurt
- 2/3 cup canola oil
- 1 tsp vanilla
- 2 eggs
- 1-1/2 cups all purpose flour
- 1-1/2 cups whole wheat flour
- 3 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups chopped pears, ripe but still firm (peeling optional)
- honey (for drizzling)
- Preheat oven to 350°F. Spray a 9×13-inch pan with baking spray.
- In a small bowl, mix 2/3 cup oats, brown sugar, hazelnuts, ginger and 3 Tbsp canola oil. The mixture should appear crumbly. Set aside.
- In a large bowl, beat sugar, yogurt, 2/3 cup canola oil, vanilla and eggs with an electric mixer on low speed until well blended. Add all remaining ingredients except honey and pears; beat on low speed about 1 minute or until well blended. Stir in pears. Spread batter in the prepared pan. Sprinkle the top evenly with the streusel topping.
- Bake 40 to 45 minutes, or until a toothpick inserted in the middle comes out clean. Let cool about 20 minutes.
- Slice and drizzle with honey just before serving.
Makes about 20 servings.