Spiced Pear and Cranberry Coffee Cake

For the cake:
Preheat oven to 375°F. Line a 9×9 inch baking dish with parchment paper and set aside.

In a small bowl, combine the flour, baking powder, salt, ginger, cinnamon and nutmeg.

In a separate large bowl, combine the melted butter and sugar. Once the butter has cooled, add the egg and vanilla. Finally, mix in the buttermilk until smooth.

Mix the dry ingredients into the wet ingredients and mix until no lumps remain. Batter will be very thick. Fold in the pear.

Scrape batter into the parchment-lined baking pan. You will need to spread it into the corners using a spatula. Scatter the top of the cake with the fresh cranberries, then the crumb topping (instructions below).

Bake at 375°F for 30-35 minutes, until a toothpick inserted in the center comes out clean.

For the crumb topping:
In a small bowl mix together the brown sugar, flour and ginger. Using a pastry tool or food processor, add the butter and cut it into the mixture until it is coarse and crumbly.

For the glaze:
Using a hand-held mixer, combine all ingredients. Add more milk if desired. Drizzle over cooled cake.