Baking is pretty swell all year-round, but autumn is the real baking season, and fall fruit is the star of the show. Island pears have ripened, and apples from backyard farmers, Carlson Orchards in Harvard, Mass., and other Massachusetts apple farms are showing up in Vineyard markets.
I thought it would be great to kick off the baking season with this moist and flavorful Streusel-Topped Ginger Pear Coffeecake showcasing some of the season’s best warm and cozy flavors.
I’ve infused this tender cake with ginger (ground and crystallized) and brown sugar, flavors that pair beautifully with the earthy richness of the pears. And, speaking of pears, for this recipe, make sure they are at their peak ripeness or even a bit past their prime. All those yummy juices trickle down while baking so the pear essence permeates throughout the cake.
Raise your hand if you are as much of a crumb-topping fan as I am! Lightly sweet, slightly crunchy, and studded with pecans, the recipe makes a lot – just the way I like it – but you can use half the amount (freeze the remainder for your next bake) and still have a most delightful snacking cake.
As usual, I have included some options for making this cake using other fruits and flavor pairings (see recipe).With so much versatility in one little cake, this gem will keep you happily fed anytime of the year.
Tuck into a comfy chair with a warm cup of tea or cider, a good book and an ample serving of this coffeecake and you’ll be set for the morning (or afternoon). Once you’ve made the cake, be sure to leave us a note in the comments section below the recipe and tell us how you liked it. We’re looking forward to hearing from you.
And if you’re new to our Baking Together column, be sure to check out our other recipes: One Bowl Vanilla Cupcakes with Milk Chocolate Frosting; Pumpkin Cream Cheese Tart with Crushed Pretzel Crust, Butter Pecan Slice-and-Bake Cookies, Lemon Rosemary Parmesan Scones, Pie Plate Chocolate Chippers, Cream Cheese Pound Cake, Strawberry Shortcake, Lemony Blueberry Bars with Chunky Almond Crumble, and Make-Ahead S’mores Squares.
