Cake

3 ripe pears, skin on (about 2 cups diced)
1½ cups all-purpose flour
1 tsp baking powder
¼ tsp baking soda
½ tsp sea salt
¾ cup wheat germ
1 egg
¼ cup 2% milk
¼ cup honey
¼ cup Blood Orange Infused olive oil

Streusel Topping

¼ cup all-purpose flour
¼ cup brown sugar, packed
2 Tbsp Blood Orange Infused olive oil
2 tsp Pineapple white balsamic vinegar

Instructions

Preheat the oven to 400°F. Grease a 9-inch round cake pan or insert paper liners in a muffin tin.

To make the cake, core and finely dice the pears without peeling them. Sift together the flour, baking powder, baking soda, and salt. Stir in the wheat germ.

Beat the egg slightly and blend with the milk, honey, and olive oil in a liquid measuring cup. Slowly mix this into the dry ingredients (by hand or using a mixer). When fully incorporated, mix in the pears. Fold gently until the pears are fully incorporated as well.

To make the streusel topping, combine all the topping ingredients in a small bowl and mix with a fork until crumbly.

Pour the batter into the prepared cake pan or muffin tin and sprinkle with the streusel topping. Garnish with some pear slices, if desired. Bake the cake for 25–30 minutes, or the muffins for 17–20 minutes, until the streusel topping is golden brown. Let it cool in the pan on a wire rack. For the cake, run a knife around the edge of the pan when it comes out of the oven to loosen it a bit.

This cake never lasts longer than a day, but it will keep in an airtight container for up to a week.

Source:

THE OLIVE OIL & VINEGAR
LOVER'S COOKBOOK
Emily Lycopolus