Walnut Pear Coffee Cake
TOTAL TIME: Prep: 30 min. Bake: 50 min. + cooling
YIELD: 12 servings.
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
Ingredients
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1 cup chopped walnuts
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1/3 cup packed brown sugar
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1 teaspoon ground cinnamon
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1/3 cup all-purpose flour
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1/4 cup cold butter, cubed
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FILLING:
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2 medium ripe pears, peeled and sliced (about 2 cups)
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2 teaspoons lemon juice
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1/2 cup butter, softened
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1 cup sugar
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2 large eggs
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1 teaspoon vanilla extract
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1-3/4 cups all-purpose flour
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3/4 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup sour cream
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1/2 cup chopped walnuts
Directions
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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.
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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.
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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.
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4.
Bake at 350° for 50-55 minutes or until a toothpick inserted in 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.
Nutrition Facts
1 slice: 430 calories, 25g fat (10g saturated fat), 79mg cholesterol, 265mg sodium, 46g carbohydrate (26g sugars, 2g fiber), 8g protein.
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