Walnut Pear Coffee Cake 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 Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Walnut Pear Coffee Cake cont. 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 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 Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008

Walnut Pear Coffee Cake 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. Printed from tasteofhome.com Oct 10, 2008 Copyright Reiman Media Group, Inc © 2008