Email to Marla Hudgins      

Recipe Categories: marlaoh's HOME PAGEB1 B2 B3 B4 B5 B6 B7 BEVERAGE BEVERAGE_Alcohol BEVERAGE_Smoothie BREAD BREADMACHINE BREAD_Bisquits BREAD_Cornbread BREAD_Muffins BREAD_Rolls BREAKFAST CAKESandPIES CAKESandPIES_Cheesecake CANDY CANNING CASSEROLES CASSEROLES_1 CASSEROLES_Stir_Fry COOKIES COPYCAT CROCKPOT DEEPFRYER DESSERTS DESSERTS_Cobbler DESSERTS_Cookies2 DESSERTS_Cookies_1 DESSERTS_Crisps DESSERTS_Cupcakes DESSERTS_No_Bake DESSERTS_Pudding_Custard_Parfa DESSERTS_Tarts DESSERTS_Tortes DESSERT_Pizza ETHNIC ETHNIC_Asian ETHNIC_Asian_Chinese_New_Year ETHNIC_Brazil_Jamaican ETHNIC_German_Russian ETHNIC_Indian_Misc ETHNIC_Irish_Scottish_Welsh ETHNIC_Mexican FAST_AND_EASY FOOD_DEHYDRATOR FOOD_Explanations FOOD_Remedies FRUIT FRUIT_1 GRILLING_Fruits_Veggies_Misc HEALTHY HEALTHY_Diabetic HEALTHY_Gluten_Free HEALTHY_Low_Calorie HEALTHY_Low_Carb HEALTHY_Low_Cholesterol HEALTHY_Low_Fat_Fat_Free HEALTHY_Sugar_Free_Low HOLIDAYS_STPATRICKSDAY HOLIDAY_BACK_TO_SCHOOL HOLIDAY_Christmas HOLIDAY_HALLOWEEN HOLIDAY_Mardi_Gras HOLIDAY_President39s ICE_CREAM_Sorbets_Cones_Misc KIDS MARINADES MEALS MEATPIES MEATS MEATS_Hot_Dogs MEATS_Meatloaf Mexican MICROWAVE MISCELLANEOUS NOT_FOOD_RECIPES NO_BAKE PANINI PASSOVER PASTA PASTRIES PET_RECIPES PIZZA PORK POULTRY POULTRY_ChickenWings PRESSURE_COOKER QUANTITYCOOKING SALADandDRESSING SALADandDRESSING_Pasta SALAD_Coleslaw SALAD_Gelatin SANDWICHES SAUCES Scones SEASONAL_Autumn_Fall SEASONS_Fall_Autumn SIDE_DISHES SOUPS_STEWS_CHILI SPREADS SUPERBOWL THANKSGIVING TNT_Stars VALENTINES VEGETARIAN WEIGHT_WATCHERS

Walnut-Pear Sour Cream Coffee Cake




Source of Recipe


Elaine


List of Ingredients




Streusel Topping:
1 cup walnuts, coarsely chopped
1/3 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup butter
1/3 cup all-purpose flour
Cake batter:
2 medium pears, peeled, cored and sliced
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 sugar
1 teaspoon vanilla
2 eggs
1 8-oz carton fat-free sour cream





Recipe



Preheat oven to 350 degrees F.
Grease or spray a 9 inch cake pan. Line with parchment paper for easy removal.
Combine the 1 cup nuts, brown sugar and cinnamon.
Prepare topping: Rub or cut the butter into the 1/3 cup flour to make coarse crumbs. Stir into the nut mixture. Reserve in a small bowl.
Toss the prepared pears in the lemon juice, set aside.
Prepare cake batter: In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, beat the butter and sugar with an electric mixer until light and creamy.
Add the eggs, one at a time, beating well after each addition.
Add the flour mixture and sour cream alternatively to the batter, mix until well combined.
Spread two-thirds batter into the prepared pan.
Sprinkle with 2/3 reserved nut mixture and lay pears evenly on top.
Gently spread remaining batter over pears and sprinkle with remaining topping.
Bake for 40-45 minutes or until a wooden toothpick inserted in the middle comes out clean.
Cool and serve.