Walnut Pear Coffee Cake Recipe
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
- 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
- 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
- 1. 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.
- 2. In a small bowl, toss pears with lemon juice; set aside. In 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.
- 3. 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.
- 4. 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.
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.
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