Posted by: mamaSue 11-07-99 4:54 AM
Walnut-Pear Sour Cream Cake
1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 8-ounce carton dairy sour cream
1/2 cup broken walnuts (optional)
Preheat oven 350 degrees. Grease a 9-inch springform pan or 9x9x2-inch baking pan.
Combine 1 cup nuts, brown sugar, and cinnamon.
For topping, cut 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of nut mixture. Set nut mixture and topping aside.
Toss pears with lemon juice; set aside.
In a medium bowl combine 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 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 to 50 minutes more or until a wooden toothpick inserted in 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.
Serves 12