Walnut Pear Sour Cream Cake
- 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.
- 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.
- 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
Jayne Vogelsang Lilly 575 Days Ago
I have made this for years, it's very good. Always a winner, you can use lots of things instead of pears even fruit cocktail. I've used yogurt when I don't have sour cream too.