Walnut Pear Coffee Cake

 

Cake

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

2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup (8 ounces) sour cream

1/2 cup chopped walnuts

 

topping

1 cup chopped walnuts

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/3 cup all-purpose flour

1/4 cup cold butter, cubed

 

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.

 

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.

 

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.

 

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.