Walnut Pear Coffee Cake Recipe

Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 430
  • Fat:
  • 25 g
  • Saturated Fat:
  • 10 g
  • Cholesterol:
  • 79 mg
  • Sodium:
  • 265 mg
  • Carbohydrate:
  • 46 g
  • Fiber:
  • 2 g
  • Protein:
  • 8 g


Luscious Lemon Coffee Cake

The holidays are a time for special meals, but it's also a season of too little time! That's why this is my... View this recipe »



Coffee Cake Muffins

Many coffee cakes can easily be converted into muffins. Simply spoon batter into muffin pans. If there is a... Read more »


Chopped Nuts

When a recipe calls for "1 cup nuts, chopped," what does this mean? Should I measure a cup of nuts first and then... Read more »

Walnut Pear Coffee Cake

Taste of Home - try a FREE ISSUE today!

This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. —Darlene Spalding, Lynden, Washington

SERVINGS: 12

CATEGORY: Breads

METHOD: Baked

TIME: Prep: 30 min. Bake: 50 min. + cooling

Ingredients:

  • 1 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter
  • FILLING:
  • 2 medium ripe pears, peeled and sliced (about 2 cups)
  • 2 teaspoons lemon juice
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (8 ounces) sour cream
  • 1/2 cup chopped walnuts

Directions:

In a bowl, combine walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling.
    Toss pears with lemon juice; set aside. In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
    Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.
    Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool for 1 hour before cutting. Yield: 12 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.