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Upside Pear Crunch Coffee Cake

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A Upside Pear Crunch Coffee Cake using Harry & David Royal Riviera® Pears


Ingredients for the Crunch:

  • 1 ½ C. demerara sugar or brown sugar1 t. ground cinnamon
  • ¼ t. ground nutmeg
  • ½ t. salt1 TB. flour
  • 2 TB. butter

Ingredients for the Coffee Cake:

  • 2 Harry and David Royal Riviera Pears (cored and sliced into 1/2 " slices with skin on)
  • 4 oz. unsalted butter
  • 1 C. sugar2 ea. large eggs
  • 1 C. sour cream
  • ¼ C. milk
  • 1 t. vanilla extract
  • 1 ½ C. flour
  • 1 ½ t. baking powder
  • ½ t. baking soda
  • 1 t. salt


Instructions for the Crunch:

  • Work all ingredients together with a spatula or your fingers and set aside.

Instructions for the Coffee Cake:

  • Preheat the oven to 325 degrees 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.



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.
Course: Dessert
Keyword: cake, pears
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