Healthy Pear Raspberry Coffee Cake

Pear Raspberry Coffee Cake

Ingredients

Cake :

• 2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1⁄ 2 teaspoon baking soda
• 1⁄ 2 teaspoon fine sea salt
• 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan
• 1 cup turbinado sugar
• 2 large eggs, lightly beaten
• 1 cup plain whole-milk yogurt
• 1 cup fresh or frozen raspberries
• 2 firm, ripe Bosc or Bartlett pears, peeled, cored, and cut into 1⁄ 2-inch dice

Streusel :

• 11⁄4 cups old-fashioned rolled oats
• 1⁄4 cup turbinado sugar
• 1⁄4 cup unbleached all-purpose flour
• Grated zest of 1 large orange
• 1⁄4 teaspoon fine sea salt
• 5 tablespoons (1⁄ 2 stick plus 1 tablespoon) unsalted butter, cut into 1⁄ 2-inch cubes, chilled

Cooking Instructions: 

1. Position a rack in the center of the oven and preheat to 350°F. 
2. Lightly butter a 9 by 13-inch baking pan.
3. Sift together the flour, baking powder, baking soda, and salt. 
4. Using an electric mixer at high speed, beat the butter and sugar until light in color and texture, about 3 minutes. 
5. Gradually beat in the beaten eggs. 
6. Reduce the mixer speed to low and mix in half of the flour mixture. 
7. Add the yogurt and mix well, followed by the remaining flour, scraping down the sides of the bowl as needed. 
8. When the batter is just smooth, return the speed to high and beat until the batter is very smooth and glossy, about 30 seconds. 
9. Using a rubber spatula, fold in the raspberries and pears.
10. For the streusel, combine the oats, sugar, flour, orange zest, and salt. Add the butter. 
11. Use your fingertips to work the butter into the dry ingredients until the mixture is combined and crumbly. 
12. Spread the batter evenly in the pan and sprinkle with the streusel. 
13. Bake until a wooden toothpick inserted in the center comes out clean, 35 to 40 minutes.
14. Transfer to a wire cake rack and cool in the pan for 30 minutes. 
15. Cut into 12 pieces and serve warm or cool completely.