Walnut-Pear Sour Cream Cake

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READY IN: 1hr 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, mix together 1 cup walnuts, brown sugar, and cinnamon.
  • In another bowl, add 1/3 cup flour.
  • Cut in butter with pastry blender until the consistancy of coarse crumbs.
  • Add 3/4 cup of the walnut mixture and stir to combine.
  • Set walnut mixture and crumb mixture aside.
  • In a bowl, toss pears with lemon juice; set aside.
  • In another bowl mix together 1 3/4 cup flour, baking powder, baking soda, and salt; set aside.
  • In yet another bowl, beat 1/2 cup butter on medium speed of an electric mixer for 30 seconds.
  • Beat in sugar and vanilla.
  • Add eggs, one at a time, and beat well after each addition until well mixed.
  • Alternately add the flour mixture and the sour cream to egg mixture.
  • Beat on low speed after each addition until combined.
  • Spread two-thirds of batter into a greased 9-inch springform pan.
  • Sprinkle with reserved walnut mixture.
  • Layer pears evenly over walnut mixture.
  • Spread remaining batter over pears.
  • Sprinkle with crumb mixture.
  • Bake at 350 degrees for 10 minutes.
  • Sprinkle with 1/2 cup walnuts.
  • Bake 45-50 minutes longer or until tests done.
  • Cool in the pan on a wire rack for 10 minutes.
  • Run a knife around the sides of the pan.
  • Remove side of springform pan.
  • Cool for 1 hour.
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