Walnut Pear Coffee Cake Recipe

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 small 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.
• In a small bowl, toss pears with lemon juice; set aside. In a another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
• 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.

Walnut Pear Coffee Cake published in Taste of Home August/September 2005, p 33