Ingredients

The following ingredients have 9 Servings
  • 1 1/2 C. demerara sugar or brown sugar
  • 1 t. ground cinnamon
  • 1/4 t. ground nutmeg
  • 1/2 t. salt
  • 1 TB. flour
  • 2 TB. butter
  • 2. large Pears (cored and sliced into 1/2 " slices with skin on)
  • 4 oz. unsalted butter
  • 1 C. sugar
  • 2 ea. large eggs
  • 1 C. sour cream
  • 1/4 C. milk
  • 1 t. vanilla extract
  • 1 1/2 C. flour
  • 1 1/2 t. baking powder
  • 1/2 t. baking soda
  • 1 t. salt

Instruction

  • To Make the Topping
  • Work all ingredients together with a food processor, spatula or your fingers and set aside.
  • To Make the Coffee Cake
  • Preheat the oven to 325 degrees convection. (Without a convection oven, baking will take longer).
  • Cream the butter and sugar together with a spatula or in a mixer with paddle attachment.
  • Add the eggs and combine to mix thoroughly.
  • Add the sour cream, milk and vanilla extract and mix into butter and egg mixture thoroughly.
  • Add dry ingredients just to combine.
  • To Assemble
  • Spray the inside of two loaf pans with vegetable oil or rub lightly with butter.
  • Sprinkle half of the topping mixture divided between 2 loaf pans. Divide the pear 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.