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Walnut-Pear Sour Cream Coffee Cake

Walnut-Pear Sour Cream Coffee Cake created 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.

Ready In:
1hr 25mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Chef Joey Z.
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@Chef Joey Z.
Contributor
"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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  1. 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.
    Reply
  2. Jacy33
    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!
    Reply
  3. Chef Joey Z.
    Walnut-Pear Sour Cream Coffee Cake Created by Chef Joey Z.
    Reply
  4. Chef Joey Z.
    Walnut-Pear Sour Cream Coffee Cake Created by Chef Joey Z.
    Reply
  5. 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.
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