In a medium bowl combine flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt; set aside.

In a large bowl, with mixer at low speed beat sugar and butter until well blended, increase speed to high and beat until creamy, lower speed and add eggs one at a time, and then vanilla.

With mixer at low speed, alternate flour and sour cream to sugar mixture starting with and ending with flour, beat until just smooth, fold in pears or apples.

Spoon batter into prepared pan and spread out evenly with an off set spatula or back of a spoon. Batter is thick.

Sprinkle evenly with STREUSEL TOPPING.

Bake coffee cake 40 to 45 minutes until a toothpick comes out clean. Cool on wire rack. Drizzle with glaze when cool.

In a medium bowl combine brown sugar, the 1 cup of flour, cinnamon, toffee chips, nuts and the 8 tablespoons cold butter with a fork until combined and crumbly

This coffee cake is also good substituting the apples with pears or even blueberries. For blueberries use 1 pint of berries)