Upside down Crunch Pear Coffee Cake

Chef Elizabeth Falkner
Ingredients for the Crunch:
1 ½ C. brown sugar
1 t. ground cinnamon
¼ t. ground nutmeg
½ t. salt
1 TB. flour
2 TB. butter

Instructions for the Crunch:
Work all ingredients together with a spatula or your fingers and set aside.

Ingredients for the Coffee Cake:
2 Pears, cored and sliced into 1/2 ” slices with skin on
4 oz. unsalted butter
1 C. sugar
2 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 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 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 40 minutes until cake is set.
To Serve:
Cool completely, this takes awhile, be patient. Then invert cake upside when cool, slice and serve.