Walnut-Pear Sour Cream Cake
A home-kitchen version of walnut-pear sour cream cake, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 c. broken walnuts
- 1/3 c. packed brown sugar
- 1 tsp. cinnamon
- 1/4 c. butter
- 1/3 c. flour
- 2 medium pears, peeled and diced (2 c.)
- 2 tsp. lemon juice
- 1 3/4 c. flour
- 3/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 c. butter, softened
- 1 c. sugar
- 1 tsp. vanilla
- 2 eggs
- 1 (8 oz.) carton sour cream
Method
Preheat oven to 350°.
Grease 9-inch spring-form pan. Combine 1 cup nuts, brown sugar and cinnamon.
For topping, cut 1/4 cup butter and 1/3 cup flour for coarse crumbs.
Stir in 1/4 cup of nut mixture.
Set both mixtures aside.
Toss pears with lemon juice and set aside.
Mix the flour, baking powder, soda and salt; set aside.
In large bowl beat the 1/2 cup butter, sugar and vanilla.
Add eggs one at a time.
Add flour mixture and sour cream alternately to batter.
Beat on low speed after each addition.
Spread 2/3 mixture in prepared pan.
Sprinkle with nut mix and layer pears on top.
Spread with rest of batter and sprinkle topping.
Bake 10 minutes and sprinkle with 1/2 cup more walnuts.
Bake 50 minutes more.
