pear sour cream coffee cake

A fall-weather comfort food when pears are in season.

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Crumbly Topping
1 cup broken walnuts
1/3 cup packed brown sugar
1t ground cinnamon
1/4 cup butter
1/3 cup flour

Pear Preparation
2 medium pears, peeled, cored, and sliced (about 2 cups)
2t lemon juice

Cake Stuff
1 3/4 cup flour
3/4t baking powder
1/2t baking soda
1/4t salt
1/2 cup butter, softened
1 cup white sugar
1t vanilla
2 eggs
1 8oz. carton sour cream
1/2 cup broken walnuts, optional

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Grease a 9 x 9 inch square pan. Combine the 1 cup nuts, brown sugar, and cinnamon. For the topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nuts. Set nuts and toppings aside.

Toss pear with lemon juice.

In a medium bowl, combine the 1 3/4 cups flour, baking powder, baking soda, and salt. Set aside. 

In a big bowl, beat 1/2 cup butter with a mixer for 30 seconds. Beat in white sugar and vanilla. Add eggs, one at a time, beating well after eat. Add flour mixture and sour cream alternately to the batter. Beat on low speed after each addition until combined.

Spread 2/3 of the batter into the pan. Sprinkle with the rest of the nuts. Layer pears over the top. Gently spread the remaining batter over the pears. Sprinkle with reserved topping. Bake at 350 degrees for 10 minutes. For a chunky top, sprinkle with 1/2 cup more nuts. Bake 45-50 minutes more or until a toothpick comes out clean.

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