Pear & Ginger Streusel Cake

Ingredients

• Topping

  • 1 cup Gregg's Classic Crumble Mix
  • 1 tsp Gregg's Ground Ginger
  • 2 Tbsp butter, melted

• Cake

  • 1 1/2 cups flour
  • 2 tsp Gregg's Ground Ginger
  • 1/2 tsp Gregg's Ground Nutmeg
  • 2 tsp baking powder
  • 1/2 cup caster sugar
  • 2 eggs, beaten
  • 1/2 cup milk
  • 75g butter, melted
  • 8 cooked pear halves or 820g can pear quarters, drained

Method

Preheat the oven to 180°C.

Grease the base of a 20cm spring-form tin.

Combine the topping ingredients in a bowl and toss with a fork until well blended. Set aside.

Sift the flour, Gregg's Ground Ginger, Mace, baking powder and sugar into a bowl. Make a well in the centre.

Combine the eggs, milk and melted butter. Pour into the well and stir until the dry ingredients are just dampened. Turn into the tin. Arrange the pear pieces over the top, then sprinkle over the topping.

Cook in the preheated oven for 35 - 40 minutes or until a cake tester inserted into the centre of the cake comes out clean.