Harry & David has partnered with the esteemed Chef Elizabeth Falkner in October to kick off our Seasonal Chef Program. Each month a top culinary expert will create seasonally inspired recipes featuring Harry & David’s Fruit of the Month. We are excited to showcase Chef Falkner’s unique interpretation of the Royal Riviera® Pears in October, and today we are sharing with you the first of three delectable recipes that you can create at home.
Upside Pear Crunch Coffee Cake
Ingredients:
For the crunch
- 1 ½ cup demerara sugar (or brown sugar)
- 1 tablespoon cinnamon (ground)
- ¼ tablespoon nutmeg (ground)
- ½ tablespoon salt
- 1 tablespoon flour
- 2 tablespoons butter
For the coffee cake
- 2 Harry & David® Royal Riviera® Pears (cored and sliced into 1/2 ” slices with skin on)
- 4 ounces unsalted butter
- 1 cup sugar
- 2 large eggs
- 1 cup sour cream
- ¼ cup milk
- 1 tablespoon vanilla extract
- 1 ½ cup flour
- 1 ½ tablespoons baking powder
- ½ tablespoon baking soda
- 1 tablespoon salt
Instructions:
For the crunch
- Work all ingredients together with a spatula or your fingers and set aside.
For the coffee cake
- Preheat the oven to 325˚ F convection. Cream the butter and sugar together with a spatula or in a mixer with paddle attachment.
- Add the eggs and combine to emulsify.
- Add the sour cream, milk and vanilla extract and stir to combine.
- Add dry ingredients just to combine.
- Sprinkle half of the crunch mixture divided between 2 loaf pans. Divide the Harry & David Royal Riviera® Pears slices lined down each loaf pan on top of the crunch layer.
- Divide coffee cake batter over the pears in each pan.
- Finally, divide the rest of the crunch over the batter in each pan.
- Bake for 30 minutes until cake is set.
To serve
- Cool completely, this takes awhile, be patient. Then invert cake upside when cool, slice and serve.
Video:
Notes:
Chef Elizabeth Falkner: Falkner is a seasoned veteran in the world of network culinary competitions and author of Cooking Off the Clock: Recipes From My Downtime, published just last month by Ten Speed Press. She will be opening a new Brooklyn pizzeria named Krescendo later this fall and will be appearing again fighting for redemption on Food Network’s The Next Iron Chef premiering November 2012.
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The colors are extravagant! This is so amazing!