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Walnut Pear Coffee Cake

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

12 ServingsPrep: 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, cubed
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 the 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 another

2 of 2

Walnut Pear Coffee Cake (continued)

Directions (continued)

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. Cool for 1 hour
before cutting. Yield: 12 servings.

Nutrition Facts: 1 serving (1 slice) equals 430 calories, 25 g fat (10 g saturated fat), 79 mg cholesterol, 265 mg sodium, 46 g carbohydrate, 2 g fiber, 8 g protein.