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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 1 |
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this coffee cake just sounded good to me... the recipe is from the The Rochester Hotel Durango, Colorado Ingredients:
1/4 cup (1/2 stick) butter at room temperature |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
1 egg |
1 cup flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup sour cream |
1 large, ripe bosc or red bartlett pear |
ingredients - crisp topping |
1/4 cup brown sugar |
1/4 cup flour |
1 teaspoon cinnamon |
2 tablespoons softened butter |
1/2 cup chopped walnuts |
Directions:
1. Preheat oven to 350 degrees and butter a 9-inch springform or square baking pan. Peel core, and cut pear into 1/2-inch pieces; set aside.
2. Batter: Cream butter and sugar until blended. Beat in vanilla and egg until light. In a separate bowl, combine flour, baking powder, baking soda, and salt. Add to butter mixture along with sour cream. Blend well. Spread batter in prepared pan. Sprinkle pears evenly over batter and press in slightly.
3. Topping: Combine topping ingredients and mix until blended and crumbly. Sprinkle over pears.
4. Bake for 45 to 50 minutes or until top is browned and cake tests done. Cool and cut into squares.
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