GFCF Pear Streusel Coffee Cake

Pear Streusel Coffee Cake
Ingredients:
2 medium pears, peeled and cored, chopped
1 teaspoon lemon juice or fruit fresh powder
Streusel
1 cup gluten free flour blend
1/2 cup rapadura ¼ gfcf margarine
2 teaspoons ground cinnamon
1/3 cup chopped nuts (I used almonds)
Cake
2 cups gluten free flour blend
½ teaspoon xanthan gum
3/4 cup rapadura
2 teaspoons baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup milk substitute (I used soy milk)
1 1/2 teaspoons vanilla
½ cup margarine, melted
1. Grease and flour a 9x5x3-inch loaf pan. Preheat oven to 350° (325° if using a glass pan like I did)
2. Toss chopped pears with lemon juice or fruit fresh powder in a bowl; set aside.
3. In another bowl, combine streusel ingredients, except nuts, cutting in margarine with a pastry cutter or two knives until crumbly. Stir in nuts.
4. In a mixing bowl, combine flour, xanthan gum, rapadura, baking powder and salt; stir to blend.
5. Whisk eggs in a mixing bowl until blended; stir in milk substitute, vanilla, and margarine. Add to flour mixture and fold with a wooden spoon or spatula just until dry ingredients are moistened.
6. Spoon half of the batter into prepared loaf pan; spread out to cover the bottom. Sprinkle batter with half of the pears and half of the streusel. Spoon remaining batter evenly over streusel, spreading carefully to cover. Sprinkle with half of the remaining streusel, the remaining chopped pears and then the remaining streusel.
7. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a wooden pick inserted into center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Run a knife carefully around sides; invert the cake onto plate. Turn the cake, streusel side up, onto a rack and let cool on a rack completely. Or just keep in the pan like I did.