Ginger-Pear Crumb Cake

For the cake:
  • 2-3 pears, cored and chopped (about 1 pound)
  • 1 tsp. ground ginger
  • 1 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/3 c. butter
  • 1/3 c. canola oil
  • 1 c. brown sugar
  • 1/2 tsp. vanilla extract
  • 3 eggs
For the topping:
  • 3/4 c. all-purpose flour
  • 1/4 c. brown sugar
  • 2 T. butter
  • 2 T. canola oil
  • 2 T. chopped crystallized ginger

Preheat the oven to 375° F. Spray a 9-13-inch baking pan with cooking spray and set aside.

Core and chop the pears and toss them with the ground ginger. Set aside.

Sift together the cup of all-purpose flour and the baking powder. Set aside.

In a large bowl, beat the butter, canola oil, and brown sugar together until a pale, fluffy mixture forms. Add the extract and eggs (one at a time/beat after each addition). Carefully add about half of the flour mixture to the bowl and gently incorporate it into the batter. Repeat with the remaining flour mixture. Turn the batter into the prepared baking pan and, using a spatula, spread it evenly in the pan.

Mix the topping ingredients together to form a coarse crumb mixture. Sprinkle the crumbs evenly over the batter in the pan and bake for 45-50 minutes or until the crumb topping appears golden and crunchy and the cake releases a clean toothpick when tested.

  • Yields: 24 servings
  • Preparation Time: 1 hour
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