Vegan Pear Coffee Cake

0 Preheat oven to 375 degrees F. Line an 8×8 square baking pan with parchment paper and set aside.
1 In a glass liquid measuring cup, make the vegan buttermilk by combining the almond milk and vinegar. Set aside.
2 In a medium bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside for 5 minutes to thicken.
3 In another medium bowl make the crumble. Add the flour, sugar, cinnamon, and cardamom. Stir until combined. Add the melted butter and stir until combined and a sandy/clumpy texture. 
4 In a large bowl, add the flour, baking powder, baking soda, salt, cinnamon, and cardamom. Whisk until well combined.
5 In the bowl with the flax egg, add the melted butter, sugar, yogurt, vegan buttermilk that you made, and vanilla. Whisk until well combined.
6 Add the wet to the dry. Stir with a spatula until just combined. Don’t overmix it. Fold in 1 cup of the pears. Careful not to overmix again.
7 Pour batter into the lined pan. Top with the last 1/2 cup of diced pears.  Generously sprinkle crumble evenly all over the top, making sure you use all the crumble (it may seem like a lot, but it’s not). Bake in the oven for 45 minutes or until a toothpick comes out clean and the top is lightly golden. 
8 Let it cool in the pan for 15 minutes, then carefully transfer the cake out of the pan and let it cool on a wire rack. Slice and enjoy! Store leftovers in an airtight container on the counter for up to 3 days.