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.