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    Walnut-Pear Sour Cream Coffee Cake

    Source of Recipe


    List of Ingredients

    Streusel Topping:
    1 cup walnuts, coarsely chopped
    1/3 cup packed brown sugar
    1 teaspoon cinnamon
    1/4 cup butter
    1/3 cup all-purpose flour
    Cake batter:
    2 medium pears, peeled, cored and sliced
    2 teaspoons lemon juice
    1 3/4 cups all-purpose flour
    3/4 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup butter, softened
    1 cup sugar
    1 teaspoon vanilla
    2 eggs
    1 8-oz carton fat-free sour cream


    Preheat oven to 350 degrees F.
    Grease or spray a 9 inch cake pan. Line with parchment paper for easy removal.
    Combine the 1 cup nuts, brown sugar and cinnamon.
    Prepare topping: Rub or cut the butter into the 1/3 cup flour to make coarse crumbs. Stir into the nut mixture. Reserve in a small bowl.
    Toss the prepared pears in the lemon juice, set aside.
    Prepare cake batter: In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
    In a large bowl, beat the butter and sugar with an electric mixer until light and creamy.
    Add the eggs, one at a time, beating well after each addition.
    Add the flour mixture and sour cream alternatively to the batter, mix until well combined.
    Spread two-thirds batter into the prepared pan.
    Sprinkle with 2/3 reserved nut mixture and lay pears evenly on top.
    Gently spread remaining batter over pears and sprinkle with remaining topping.
    Bake for 40-45 minutes or until a wooden toothpick inserted in the middle comes out clean.
    Cool and serve.




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