Sweet and spiced, this Pear and Ginger Streusel Cake is
deliciously more-ish. Perfect served with a cup of Gregg's Café
Gold Coffee for morning or afternoon tea.
- 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
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
Cook in the preheated oven for 35 - 40 minutes or until a cake
tester inserted into the centre of the cake comes out clean.