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

Advertisement

Ingredients

Directions

  • 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.

    Advertisement
  • 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

396 calories, (10 g saturated fat, 75 mg cholesterol, 260 mg sodium, 45 g carbohydrates, 2 g fiber, 5 g protein.

Reviews (1)

37 Ratings
  • 5 star values: 22
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 3
Rating: Unrated
11/24/2015
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.