Recipe by Chef Joey Z.
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.
Top Review by PinkPanther
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.
- 1 cup chopped walnuts
- 1⁄3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1⁄4 cup butter
- 1⁄3 cup all-purpose flour
- 2 medium pears, peeled, cored and sliced (2 cups)
- 2 teaspoons lemon juice
- 1 3⁄4 cups all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2 organic eggs
- 1 (8 ounce) carton sour cream
Directions See How It's Made
- Preheat oven to 350'F.
- Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
- In a small bowl combine walnuts, brown sugar, and cinnamon.
- 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.
- Toss the pear slices with the lemon juice and set aside.
- In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
- 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.
- Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
- Beat on low speed after each addition until combined.
- 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.
- Sprinkle with reserved topping.
- Bake for 55-60 minutes or until a toothpick comes out of the center clean.
- 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.
- Bon Appetit!