2 medium ripe pears, peeled and sliced (about 2 cups)
2 teaspoons lemon juice
1/2 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1-3/4 cups 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
This moist coffee cake goes great with a cup of coffee or tea, anytime of the day. When I used to take it to work it would disappear in minutes. It is also great for potlucks and bake sales, transports very well.
In a bowl, combine 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.
Toss pears with lemon juice; set aside. In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream.
Spread two-thirds of batter into a greased 9-in. springform pan. Top with reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.
Bake at 350 F. for 50-55 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool for 1 hour before cutting. Yield: 12 servings.
See more recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
This incredible addition to our family of Bundt cakes will have family and friends anxious for that first bite. Centered by a peanut butter-cream cheese filling, this super moist chocolate cake is then dressed with two flavorful glazes.