INGREDIENTS:
Cake
1 1/2 cups diced fresh Bartlett pears (about 2 medium)
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup wheat germ
1 egg
3/4 cup milk
1/4 cup oil
1/3 cup honey
Streusel Topping
2 tablespoons sugar
2 tablespoons flour
1 teaspoon cinnamon
1 tablespoon melted butter
METHOD:
To Make Streusel topping:
Combine ingredients and mix until crumbly. Set aside.
To Make Coffee Cake:
Core and finely dice pears, but not peel. Sift together flour, baking powder, salt, and soda. Stir in wheat germ. Beat egg slightly and blend with milk, oil, and honey. Add to dry ingredients along with diced pears. Stir until combined.
Pour batter into greased 9-inch square baking pan. Sprinkle with streusel topping. Garnish with additional pear slices if desired. Bake at 400°F for 25-30 minutes.
YIELD: Makes 8 to 10 servings.
NOTE: For muffins, fill muffin cups two-thirds full. Sprinkle with streusel topping. Bake at 400°F for about 15 minutes. Makes 12 muffins.
