Pear Cake

Instructions

1. Preheat the oven to 350°F. Grease a 9-inch round springform pan or an 8x8-inch baking dish with nonstick spray and, if using a springform pan, line the bottom with parchment paper.
2. Make the streusel: In a medium bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the melted butter and mix with your hands until the mixture holds together when pressed. You should have some larger (quarter-sized) chunks and smaller (pea-sized) balls. Cover and chill while you prepare the cake.
3. Make the cake: In a medium bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt.
4. In a separate bowl with an electric mixer, beat the butter, sugar, and honey on medium speed until light and fluffy, about 2 minutes.
5. Add the eggs one at a time, beating well between each, then the vanilla. Beat in the yogurt, scraping down the sides of the bowl as needed.
6. By hand with a wooden spoon or rubber spatula, stir in a third of the buttermilk, then half the dry ingredients, mixing until just combined. Stir in another third of the buttermilk and the remaining dry ingredients, then finish with the remaining buttermilk. Do not over-mix and stop as soon the ingredients are combined. Fold in the pears.
7. Transfer the batter to the prepared pan and sprinkle evenly with the streusel mixture. Bake the pear cake until a toothpick in the center comes out clean, about 45 to 55 minutes. Let cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.