Walnut-Pear Sour Cream Coffee Cake

Recipe by Chef Joey Z.
READY IN: 1hr 25mins




  • 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!