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Pear Streusel Coffee Cake

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Gale Gand
Gale Gand
Chef, Restaurateur, Cooking Show Host & Author Read More About Author
Gale Gand is partner and founding executive pastry chef of Tru, the one star Michelin, four-star Mobil, five-diamond AAA, Relais & Chateaux Relais-Gourmand restaurant in Chicago with restaurateur Rich Melman. She was recognized in 2001 as Outstanding Pastry Chef of the Year by The James Beard Foundation and Bon Appetite magazine and in 1994 as one of Food & Wines Top Ten Best New Chefs. Gand has a BFA from RIT and attended culinary school at La Varenne in Paris and is an accomplished cookbook author with seven titles to her credit, including her most recent Gale Gands Brunch, released in 2009 plus she is currently finishing her eighth, Gale Gands Lunch.

Chef Gand was the host of the long running Food Networks Sweet Dreams, the first ever all-dessert show for Food Network, currently airing on The Cooking Channel. She has appeared on Martha Stewart, Oprah, Iron Chef America, The Dr Oz Show, Baking With Julia (Child), Nickelodeon, judged the 2008 season of Bravo's hit series "Top Chef" and Top Chef Just Desserts, Food Network Challenge and Last Cake Standing. She has her own root beer company, Gales Root Beer producing a cinnamon-ginger-vanilla flavored root beer. In the summer of 2008 two of Gands desserts were featured at the USA House at the Beijing Olympics and was chosen by Mayor Daley to create the dessert for the President of Chinas Welcome dinner on his 2011 visit to Chicago.

A supporter of sustainable agriculture, eating locally and the environmental movement, Gand teaches cooking classes for adults and children at Elawa Farm in Lake Forest Il., a 100 year old historic organic farm. She forages annually for local ramps, and mushrooms with her son, Gio, for her restaurants. Gale is involved in many national causes and was a part of first lady, Michelle Obamas Chefs Move To School initiative to help fight childhood obesity. She is also involved in many community causes, including raising funding for her local West Deerfield Township Food Pantry. She frequently leads cooking classes and demonstrations, does public speaking, and she teaches pastry and baking at her daughters middle school and sons high school. Gale is also a long time member of the James Beard Foundation and Les Dames DEscoffier.

Gale is married to an environmentalist, Jimmy Seidita, has a 16 year-old son Gio and 8 year old twins, Ella and Ruby.

Gand is featured on the back of Wholesome! Fair Trade Organic Light Brown Sugar bag. For more information on Gand, visit www.galegand.com and www.trurestaurant.com.
Pear-Streusel-Coffee-Cake

Instructions

  1. Heat oven to 400 degrees F. Butter an 8 inch square baking dish.
  2. To make cake: Combine the flour with baking powder, organic light brown sugar, salt and cinnamon in a bowl. In a separate bowl, beat the egg and then mix in the milk and melted butter. Pour the wet ingredients into the dry ingredients. Add the pears and mix well. Pour into the buttered baking dish.
  3. To make the streusel, mix the organic light brown sugar, flour, cold butter and cinnamon in a bowl by pinching them together with your fingers until well combined. Sprinkle over the top of the batter. Bake the cake for 30-35 minutes until it is golden and dry on top. Cool in the pan and cut into squares.
Recipe Source
Chef Gale Gand, www.galegand.com

Ingredients

  • 1 1/4 cup all purpose flour
  • 2 1/4 tsp baking powder
  • 1/2 cup Wholesome Organic Light Brown Sugar
    Wholesome_Organic_Light_Brown_Sugar_thumb
    Organic Light Brown Sugar
    Buy Now Find In Store
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 large cage free organic egg
  • 1/2 cup organic whole milk
  • 4 tbsp unsalted butter, melted
  • 2 ripe pears, peeled and chopped – about 1 1/2 cups
  • For the streusel topping:
  • 1/2 cup Wholesome Organic Light Brown Sugar
    Wholesome_Organic_Light_Brown_Sugar_thumb
    Organic Light Brown Sugar
    Buy Now Find In Store
  • 1/4 cup all purpose flour
  • 3 tbsp cold unsalted butter, cut up
  • 1 tsp ground cinnamon