Walnut-Pear Sour Cream Cake
The original recipe called for 1 cup of walnuts and no oatmeal. I probablly used about 3 T. of butter in the topping and think you could get away with 2 T. The recipe states to bake it 55-60 min. Mine took a lot longer (maybe it was because I used light sour cream?), probably atleast 70 minutes. I was afraid it would get too brown around the edges, so I eventually shielded them with foil.
List of Ingredients
1/2 cup chopped walnuts
1/2 cup old-fashioned oats*
1/3 cup packed light brown sugar
1 tsp ground cinnamon
1/4 cup butter -- softened or melted (less can be used)
1/3 cup all purpose flour
2 medium pears -- peeled, cored and sliced (about 2 cups)
2 tsp lemon juice
1 3/4 cup all purpose flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter -- softened
1 cup granulated sugar
1 tsp vanilla
2 large eggs
1 carton dairy sour cream (I used light) -- (8 oz)
Recipe
Preheat oven to 350 degrees. Grease a 9" spring form pan or 9x9x2 baking pan.
Combine walnuts, brown sugar and cinnamon. For topping, combine 3/4 cup of the walnut mixture, the 1/3 cup of flour, and 1/4 cup of butter; set aside. Set remaining walnut mixture aside.
Toss pears with lemon juice, set aside.
In a medium bowl combine the 1 3/4 cup flour, baking powder, soda, and salt, set aside.
In a large bowl beat 1/2 cup butter with electric mixer on med. to high 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.
Spread two thirds batter into the prepared pan. Sprinkle with reserved nut mixture (the one without the butter).
Layer pears over top.
Gently spread remaining batter over pears.
Sprinkle with reserved topping.
Bake 55 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. (I had to bake about 70-75 minutes!) Cool in pan on rack for 10 minutes. Remove sides of springform pan, if using.
Cool 30 minutes. Serve warm.
Recipe By: BHG Hometown Cooking, Oct. '99, pg. 8
Serving Ideas : Good for dessert or breakfast as a coffee cake.
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