Pear-Chocolate Coffee Cake With Cocoa Streusel

Makes one 10-inch cake; serves 16 to 20

You can also assemble the cake a day before you plan to bake it. Wrap the pan tightly with plastic wrap and refrigerate. When you’re ready to bake the cake, unwrap it and put it straight into the oven. It will take an additional 5 to 10 minutes to bake.

Streusel

9 tablespoons all-purpose flour 6 tablespoons almond flour

¼ cup sugar

2 tablespoons cocoa powder 1⁄8 teaspoon Diamond Crystal kosher salt 4 tablespoons unsalted butter, cubed, at room temperature

Filling

4 ounces bittersweet (72% cacao)

chocolate, finely chopped

¼ cup sugar

1 teaspoon ground cinnamon 4 tablespoons unsalted butter, cubed, at room temperature

For the cake

2½ cups all-purpose flour ½ cup almond flour 1 tablespoon baking powder

½ teaspoon baking soda

1½ cups (3 sticks) unsalted butter, cubed, at room temperature 1¾ cups plus 2 tablespoons sugar 1½ teaspoons Diamond Crystal kosher salt 3 large eggs, at room temperature 1 tablespoon vanilla extract 1½ cups sour cream, at room temperature 3 firm-ripe Bartlett pears, halved, cored and sliced ¼-inch thick

To make the streusel:

In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, almond flour, sugar, cocoa and salt. Mix on low to combine, then add the butter and continue to mix on low until craggy crumbs begin to form. The mixture may look sandy, but when you grab a small handful and squeeze, it should hold together. Set aside.

To make the filling: In a medium bowl combine the chocolate, sugar and cinnamon. With your fingers or a pastry cutter, cut the butter

Courtesy Jessica Battilana This cake has it all — melted chocolate, silky pear and cocoa streusel.