Walnut-Pear Sour Cream Coffee Cake
Source of Recipe
List of Ingredients
1 cup walnuts, coarsely chopped
1/3 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup butter
1/3 cup all-purpose flour
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
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.