Pear Streusel Coffee Cake

1. Prepare the streusel topping by crumbling the flour and cold butter together.

2. Add cashews, cinnamon, and brown sugar to the streusel mixture, rub into a coarse texture.

3. Sift together flour, baking powder, and salt. Set aside.

4. Mix baking soda and sour cream. Set aside.

5. Cream together softened butter and sugar until fluffy.

6. Add eggs one at a time, whisking after each addition.

7. Add vanilla. Sift ⅓ of the flour mixture into it and add ½ of the sour cream. Whisk well.

8. Repeat adding and whisking flour and sour cream. Fold in the rest of the dry mix with a spatula.

9. Line a 9-inch cake pan with parchment. Add batter, even the top.

10. Arrange pear slices on top, overlapping each other.

11. Spread streusel mixture over the pears, tap the pan.

12. Bake at 340°F for 1 hour. Cover with foil and bake an additional 15-20 minutes until a tester comes out clean.

13. Cool on a wire rack for 10 minutes before removing from the pan.

14. For cranberry sauce: combine cranberries, sugar, and water. Cook until berries fall apart.

15. Strain the cranberry sauce before serving.