Walnut-Pear Sour Cream Coffee Cake
photo by Chef Joey Z.
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 236.59 ml chopped walnuts
- 78.78 ml packed brown sugar
- 4.92 ml ground cinnamon
- 59.14 ml butter
- 78.78 ml all-purpose flour
- 2 medium pears, peeled, cored and sliced (2 cups)
- 9.85 ml lemon juice
- 414.03 ml all-purpose flour
- 3.69 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 118.29 ml butter, softened
- 236.59 ml granulated sugar
- 4.92 ml vanilla
- 2 organic eggs
- 226.79 g carton sour cream
directions
- 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!
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Reviews
-
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.
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I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent.
In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico.
I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music.
My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free!
We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert.
I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not.
Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)