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    You are in: Home / Recipes / Walnut-Pear Sour Cream Coffee Cake Recipe
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    Walnut-Pear Sour Cream Coffee Cake

    Walnut-Pear Sour Cream Coffee Cake. Photo by Chef Joey Z.

    1/2 Photos of Walnut-Pear Sour Cream Coffee Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    30 mins

    55 mins

    Chef Joey Z.'s Note:

    I made this prize winning cake this morning and I just loved it. I substituted Bob's Red Mill Whole Wheat Pastry Flour for the all purpose flour and I used soy sour cream and vegan margarine instead any dairy products. The flavor is very nice and nutty. It would go great with a cup of grain beverage coffee. I got this recipe from a Better Homes & Gardens mini-book called the Best of Hometown Cooking. This tasted much better after sitting in the fridge overnight.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350'F.
    2. 2
      Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
    3. 3
      In a small bowl combine walnuts, brown sugar, and cinnamon.
    4. 4
      For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture.
    5. 5
      Toss the pear slices with the lemon juice and set aside.
    6. 6
      In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
    7. 7
      In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla.
    8. 8
      Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
    9. 9
      Beat on low speed after each addition until combined.
    10. 10
      Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears.
    11. 11
      Sprinkle with reserved topping.
    12. 12
      Bake for 55-60 minutes or until a toothpick comes out of the center clean.
    13. 13
      Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes.
    14. 14
      Bon Appetit!

    Ratings & Reviews:

    • on September 18, 2007

      55

      I really enjoyed this cake. I found the directions needlessly complected though, and in the future I will simply mix the pear with the batter and include all the nut mixture on top. I added a bit more cinnamon and nutmeg, and used pecans because I had them. I made it the night before, it was a very hardy breakfast that I look forward to having again. Would work extremely well with apples.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on September 06, 2007

      35

      This was really good. I had pears from a neighbor and I'm not really a big fruit person unless it's in something like cake. Thanks for posting!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Walnut-Pear Sour Cream Coffee Cake

    Serving Size: 1 (128 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 404.8
     
    Calories from Fat 208
    51%
    Total Fat 23.1 g
    35%
    Saturated Fat 10.7 g
    53%
    Cholesterol 74.5 mg
    24%
    Sodium 230.9 mg
    9%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 2.2 g
    8%
    Sugars 25.7 g
    102%
    Protein 5.6 g
    11%

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