Pear Cardamom Streusel Coffeecake

Sweden is one of the world's top consumers of cardamom. This fragrant coffeecake is an homage to Nordic baking.

1/3 c sugar
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/8 tsp salt
1/4 c (1/2 stick) butter, softened
1 1/4 c flour
1 c flour
1/2 c sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 tsp ground cardamom
1/4 tsp ground ginger
1/4 c (1/2 stick) butter, softened
1/3 c sour cream
2 eggs
2 large pears, cored, peeled and thinly sliced

Preheat oven to 350°. Butter a 9" square baking pan.

In a small mixing bowl, combine first 4 ingredients. Add butter, mixing until combined, then work in flour until mixture is crumbly but holds together when squeezed. Add additional flour by tablespoons as necessary, taking care not to let the mixture get too dry. Set streusel aside.

In the work bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, cardamom, ginger and salt. Mix briefly to combine. Add butter; mix until crumbly. Add sour cream and eggs; beat on medium speed until mixture comes together into a batter. Increase speed and beat for 30 seconds or until batter looks cohesive.

Scrape batter into prepared pan. Fan pears evenly over batter, leaving a small margin around edges. Sprinkle streusel atop cake, shaking pan gently to distribute into corners. Bake until a toothpick comes out clean, 35-45 minutes. Let cool slightly before serving.