Walnut Pear Sour Cream Cake

A layer of sliced pears gives extra moistness to this luscious cake. For extra "wow," serve with whipped cream, edible flowers, and fresh figs.

Walnut Pear Sour Cream Cake Enlarge Image
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26 users rated this recipe an average rating of 4.0
Makes:
12 servings
Prep:
30 mins
Cool:
1 hr 10 mins
Bake:
55 mins to 1 hr 350°F
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Walnut Pear Sour Cream Cake

Ingredients
1
cup broken walnuts
1/3
cup packed brown sugar
1
teaspoon ground cinnamon
1/4
cup butter
2
medium pears, peeled, cored, and sliced (about 2 cups)
2
teaspoons lemon juice
1 3/4
3/4
teaspoon baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
1
teaspoon vanilla
2
eggs
1
8 ounce carton dairy sour cream
1/2
cup broken walnuts (optional)

Directions

  1. Preheat oven to 350 degrees F. 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 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.
  2. 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.
  3. 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 to 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. Makes 12 servings.

Nutrition Facts

(Walnut Pear Sour Cream Cake)
    Per serving:
  • 396 kcal cal.,
  • 23 g fat
  • (10 g sat. fat,
  • 75 mg chol.,
  • 260 mg sodium,
  • 45 g carb.,
  • 2 g fiber,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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