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1
Make the topping In a large bowl, whisk the flour with the oats, pecans (if using), brown sugar, cinnamon, ginger and salt.
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2
With your hands, rub the butter into the mixture until incorporated, pressing it into clumps.
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3
Add the pears and toss well.
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4
Refrigerate the topping until chilled, about 20 minutes.
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5
Meanwhile, make the cake Preheat the oven to 350 and grease a 9-by-13-inch metal baking pan.
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6
In a bowl, whisk the flour, baking powder, baking soda and salt.
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7
In a stand mixer fitted with the paddle, beat the 2 sticks of butter with the sugar at medium speed until fluffy, 2 minutes.
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8
Beat in the eggs one at a time, then beat in the sour cream and vanilla.
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9
Scrape down the side of the bowl, then beat the dry ingredients into the batter in three additions until just incorporated.
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10
Scrape the batter into the prepared pan, spreading it in an even layer.
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11
Cover with the streusel-pear topping.
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12
Bake for 1 hour and 15 minutes, until the crumb topping is browned and a toothpick inserted in the center of the cake comes out clean.
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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 the cake with confectioners' sugar, cut into squares and serve.
