- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1 cup pecans, coarsely chopped (optional)
- 1 cup light brown sugar
- 2 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1 stick plus 6 tablespoons unsalted butter, softened
- 2 Bartlett pears—peeled, cored and cut into 1/2-inch pieces
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 sticks unsalted butter, softened, plus more for greasing
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 1/4 cups sour cream
- 2 teaspoons pure vanilla extract
- Confectioners' sugar, for dusting (optional)
- Confectioners' sugar, for dusting (optional)
- MAKE THE TOPPING In a large bowl, whisk the flour with the oats, pecans (if using), brown sugar, cinnamon, ginger and salt. With your hands, rub the butter into the mixture until incorporated, pressing it into clumps. Add the pears and toss well. Refrigerate the topping until chilled, about 20 minutes.
- MEANWHILE, MAKE THE CAKE Preheat the oven to 350° and grease a 9-by-13-inch metal baking pan. In a bowl, whisk the flour, baking powder, baking soda and salt. In a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar at medium speed until fluffy, 2 minutes. Beat in the eggs one at a time, then beat in the sour cream and vanilla. Scrape down the side of the bowl, then beat the dry ingredients into the batter in three additions until just incorporated.
- Scrape the batter into the prepared pan, spreading it in an even layer. Cover with the streusel-pear topping. Bake for 1 hour and 15 minutes, until the crumb topping is browned and a toothpick inserted in the center of the cake comes out clean. Transfer the pan to a rack and let the cake cool completely, about 1 hour. Dust the cake with confectioners' sugar, cut into squares and serve.
Make Ahead
The cake can be covered and stored at room temperature for up to 3 days.