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1
Make the Streusel Preheat the oven to 350 and butter a 9-inch square metal baking pan.
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2
In a medium bowl, mix the brown sugar with the flour, cinnamon and salt.
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3
Add the 4 tablespoons of diced butter and, using your fingers, pinch it into the dry ingredients until evenly moistened, then press the mixture into clumps.
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4
Refrigerate the streusel until chilled, about 15 minutes.
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5
Meanwhile, Make the Cake In a medium bowl, whisk the flour with the baking powder, cinnamon and salt.
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6
In a large bowl, using an electric mixer, beat the butter with the granulated sugar at medium speed until fluffy, 2 minutes.
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7
Beat in the eggs 1 at a time.
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8
Scrape down the side of the bowl, then beat in the dry ingredients and milk in 3 alternating batches, starting and ending with the dry ingredients, until just incorporated.
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9
Meanwhile, Make the Cake Scrape the batter into the prepared pan, spreading it in an even layer.
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10
Dollop the pear preserves evenly in the batter and sprinkle the streusel evenly on top.
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11
Bake for about 50 minutes, until a toothpick inserted in the center of the cake comes out clean.
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12
(Some of the streusel will sink into the cake.)
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13
Transfer the pan to a rack and let the cake cool completely, about 1 hour.
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14
Dust with confectioners sugar, cut into squares and serve.
