Pearsauce Streusel Bundt Cake

Preheat oven to 350Fand butter and flour a bundt pan.rnrnPearsauce:rnPlace all ingredients in a saucepan and cook over medium heat until the pears are soft. Cool slightly and then blend in a blender. Reserve 1 c. for the cake and reserve the rest.
Streusel Filling:rnMix the almonds, white whole wheat flour, mesquite powder/oats, cinnamon, and salt together in a small bowl. Add the amaple syrup and the oil/butter and mix until crumbly. Reserve for use later.
Cakernrndry ingredientsrnrn1 2/3 white whole wheat flourrn1 tsp. baking powderrn1 tsp. baking sodarn1 tsp. cinnamonrn1/2 tsp. nutmegrn1/2 tsp. saltrnrnCombine all in a medium bowl and reserve.rnrnwet ingredientsrnrn1/4 c. coconut oil/butter, meltedrn1 c. pearsaucern1/4 c. maple syruprn1/2 c. milk/coconut milkrn2 tsp. apple cider vinegarrnrnIn a large mixing bowl combine all of the wet ingredients and then quickly mix in the dry ingredients and mix until fully incorporated but DON'T over-mix. Pour half the batter into the prepared bundt pan. Evenly pour the streusel mixture onto the top of the cake batter. Pour the rest of the cake batter on top of the streusel and smooth over to cover streusel. Bake for 25-30 minutes until a toothpick comes out clean.rnrnI served it plain but it would be lovely with some ice cream or freshly whipped cream or creme' fraiche. On further thought a cream cheese frosting would be great slathered on the top for a little added decadence.