Pear Cake with Ginger Hazelnut Streusel

Ingredients

• FOR THE GINGER HAZELNUT STREUSEL:
• ⅔ cups Old Fashioned Oats
• ⅓ cups Brown Sugar
• 1 cup Chopped Hazelnuts
• 2 Tablespoons Crystallized Ginger
• 3 Tablespoons Canola Oil
• FOR THE PEAR CAKE:
• 1 cup Sugar
• 6 ounces, weight Honey Flavored Greek Yogurt
• ⅔ cups Canola Oil
• 1 teaspoon Vanilla Extract
• 2 whole Eggs
• 1-½ cup All-purpose Flour
• 1-½ cup Whole Wheat Flour
• 3 teaspoons Baking Powder
• 1 teaspoon Ground Cinnamon
• ½ teaspoons Salt
• 2 cups Chopped Pears, Ripe But Still Firm (peeling Optional)
• ½ cups Honey For Drizzling

Preparation Instructions

Preheat oven to 350°F. Spray a 9×13-inch pan with baking spray and set it aside.

For the streusel: In a small bowl, mix the streusel ingredients. The mixture should appear crumbly. Set aside.

For the cake: 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 of the remaining ingredients except honey and pears. Beat on low speed about 1 minute or until well blended. Stir in pears. Spread batter into 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. Then remove the cake from the oven and let it cool for about 20 minutes.

Slice into 12 pieces and drizzle with honey just before serving.