WALNUT PEAR SOUR CREAM CAKE
Prep: 30 minutes Bake: 55 minutes Cool: 1 hour 10 minutes Oven: 350°F.
1 cup broken walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored, and sliced (about 2 cups)
2 teaspoons lemon juice
1 3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 8-ounce carton dairy sour cream
1/2 cup broken walnuts (optional)
Whipped cream (optional)
Step 1: Preheat oven to 350°F. Grease a 9-inch springform pan or 9x9x2-inch
baking pan. In a small bowl, combine 1 cup walnuts, brown sugar, and
cinnamon. For topping, in another small bowl, cut 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.
Step 2: Toss pears with lemon juice; set aside. In a medium bowl, combine
the 1 3/4 cups flour, baking powder, baking soda, and salt; set aside. In a
large bowl, beat 1/2 cup butter with an electric mixer on medium speed for
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.
Step 3: Spread two thirds of the batter into prepared pan. Sprinkle with
reserved nut mixture. Layer pears over top. Gently spread remaining batter
over pears. Sprinkle with reserved topping.
Step 4: Bake in preheated oven for 10 minutes. For a chunky top, sprinkle
with 1/2 cup more nuts. Bake for 45 to 50 minutes more or until a wooden
toothpick inserted in center comes out clean. Cool in pan on a wire rack for
10 minutes. Remove side of springform pan, if using. Cool at least 1 hour.
Cut into wedges to serve. Serve warm with whipped cream, if desired. Makes
12 servings.
Living The Country Life December 2008
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