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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. âDarlene Spalding, Lynden, Washington Ingredients:
1 cup chopped walnuts |
1/3 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/3 cup king arthur unbleached all-purpose flour |
1/4 cup cold butter, cubed |
filling: |
2 medium ripe pears, peeled and sliced (about 2 cups) |
2 teaspoons lemon juice |
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
1 teaspoon vanilla extract |
1-3/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1 cup (8 ounces) sour cream |
1/2 cup chopped walnuts |
Directions:
1. In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling.
2. In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
3. Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.
4. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting. Yield: 12 servings.
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