WALNUT-PEAR SOUR CREAM CAKE

WALNUT-PEAR SOUR CREAM CAKE image

Yield 12 servings

Number Of Ingredients 17

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1 c broken walnuts
1/3 c packed brown sugar
1 t ground cinnamon
1/4 c butter
1/3 c all-purpose flour
2 medium pears, peeled, cored, and sliced (about 2 cups)
2 t lemon juice
1 3/4 c all-purpose flour
3/4 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c butter, softened
1 c granulated sugar
1 t vanilla
2 eggs
1 8-oz carton dairy sour cream
1/2 c broken walnuts (optional)

Steps:

Preheat oven to 350 degrees. Grease a 9-inch springform pan or 9x9x2-inch baking pan. Combine the 1 cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 c butter into 1/3 c flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside. Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined. Spread two-thirds batter into the prepared pan. Sprinkle with reserved nut mixture. Layer pears over top. Gently spread remaining batter over pears. Sprinkle with reserved topping. Bake 10 minutes. For a chunky top, sprinkle with 1/2 cup more nuts. Bake 45-50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan, if using. Cool at least 1 hour. Serve warm with whipped cream, if desired.