¼ cup all-purpose flour
2 Tbsp oats
2 Tbsp brown sugar
½ tsp cinnamon
2 Tbsp cold unsalted butter, diced
2 - 3 Tbsp sliced almonds, divided
3 - 4 ripe pears, peeled, cored, and sliced into 1/2" pieces
Juice from 1/2 lemon
2 tsp granulated sugar
2 cups all-purpose flour
⅓ cup almond flour
2 tsp baking powder
¾ tsp salt
1 tsp cinnamon
½ tsp baking soda
¾ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup plus 1 Tbsp brown sugar
2 tsp vanilla extract
Zest of 1 medium lemon
2 large eggs
1 cup plain yogurt
Icing sugar, optional
1. Pre-heat oven to 350ºF. Line a 9- or 10-inch spring pan with parchment and set aside.
2. Make the streusel topping. Combine the flour, oats, brown sugar, cinnamon, salt and 1 tablespoon of the almonds together. Rub the cold butter into the dry ingredients until the mixture starts to clump together. The streusel should be crumbly – no need to make the pieces uniform. Chill until ready to use.
1. Toss the sliced pears in the lemon juice and sugar. Set aside.
1. For the cake, whisk together the dry ingredients and set aside. Using a hand or stand mixer, beat the butter and sugars together until light and fluffy, 3 to 5 minutes. Add the vanilla and lemon zest. With the mixer on medium, add the eggs, one at a time. Stop the mixer and scrape down the side and bottom of the bowl. Add in half of the dry ingredients and mix until just combined. Add the yogurt and mix until smooth. Add the remaining dry ingredients and mix until combined. The batter will be quite thick.
2. Dump the batter into the prepared pan and smooth out with a small offset spatula or the back of a large spoon. Leaving all the juices behind, arrange the pear slices on top of the cake batter. Sprinkle the top with the streusel and remaining almonds.
3. Bake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean or with a few moist crumbs. If the topping is browning too quickly, cover with foil.
4. Leave in the pan to cool for about 10 minutes before removing the spring-form collar. Finish cooling on a wire rack before slicing.
5. Dust with icing sugar, if desired.