It was soft and crumbly and would smell her whole house up with cinnamon and spice. There was a ridiculous amount of streusel topping and it was dotted with plump blueberries throughout. This recipe is not hers exactly but is definitely inspired by the one she used to make.
I wanted to make it with pears to give it more of a fall feel, she only ever used blueberries (fresh in the summer and canned in the winter). You can do either they both work beautifully as would raspberries, peaches, or any other soft fruit.
The topping makes a ton (something I’m rather fond of) but if you find it too much for your liking you can make a streusel layer in the middle by spooning half the batter into the bottom of the pan, then sprinkling half the streusel over that. Spoon the remaining batter over the streusel and top with the rest of the streusel. Make sense? How many times can I use the word streusel to describe something? Apparently a lot.
My gram used nothing fancy in the cinnamon department but I couldn’t resist giving this cake a Mexican touch with the soft, sweet flavor of true canela. She also only used all-purpose flour but I opted for white whole wheat just for health’s sake. Try it out this weekend and let me know what you think. What did your grandma make? Share her recipe, I’d love to know!
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