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Categories:
walnuts brown sugar Cinnamon Ground butter flour lemon juice flour baking powder baking soda salt butter sugar vanilla eggs sour cream walnuts
Viewed: 62 - Published at: 5 years agoIngredients
- 1 cup walnuts chopped
- 13 cup brown sugar, light packed
- 1 teaspoon cinnamon ground
- 1/4 cup butter cut into cubes
- 13 cup flour, all-purpose
- 2 medium pears peeled, cored and sliced (about 2 cups)
- 2 teaspoons lemon juice
- 1 3/4 cups flour, all-purpose
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 cup sugar granulated white
- 1 teaspoon vanilla extract
- 2 large eggs
- 8 ounces sour cream
- 1/2 cup walnuts chopped (optional, for top)
Method
- Preheat oven to 350F (180C).
- Grease a 9-inch springform pan or 9 x 9 x 2-inch baking pan.
- Combine the 1 cup chopped nuts, brown sugar and cinnamon.
- FOR TOPPING: Cut the 1/4 cup of cubed butter into 13 cup flour to make coarse crumbs.
- Stir in 3/4 cup nut mixture.
- Set nut mixture and topping aside.
- Toss pears with lemon juice; set aside.
- In 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 softened butter with an electric mixer for 30 seconds.
- Beat in the granulated sugar and vanilla extract.
- 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 of the 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 chopped nuts.
- Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean.
- Cool in pan on wire rack for 10 minutes.
- Remove side of springform pan, if using.
- Cool at least one hour.
