Walnut Pear Coffee Cake (High Altitude)

By stancec44

Ingredients

• FILLING:
• 1 cup chopped walnuts, toasted
• 1/3 cup brown sugar
• 1 teaspoon cinnamon
• 2 pears, peeled and cut into 1/4" slices
• TOPPING:
• 1/3 cup all-purpose flour
• 1/4 cup cold butter, cubed
• 1/2 cup chopped walnuts, toasted
• CAKE:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 3/4 cups all-purpose flour
• 1/4 + 1/8 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup sour cream

Details

Servings 1
Adapted from highaltitudebakes.com

Preparation

Step 1

Instructions
Preheat your oven to 350 F.
Grease a 10" springform pan.
Make the filling by combining the brown sugar and cinnamon. Have the walnuts and sliced pears ready and set aside.
To make the topping, blend the cold butter cubes into the flour with a pastry cutter or two forks, until crumbly. Set aside with the walnuts.
Start the cake by creaming the butter and sugar until light and fluffy, 2-3 minutes.
Add the eggs, one at time, and beat well after each addition.
Add the vanilla.
In a bowl combine the flour, baking powder, baking soda, and salt.
Add the flour mixture to the batter alternately with the sour cream, beginning and ending with the flour.
Mix until just combined.
Spread half the batter into the bottom of the prepared springform pan.
Fan the pear slices on top of the batter. This will seem like a lot of pear but it works.
Sprinkle the brown sugar and cinnamon mixture on top of the pears, followed by the walnuts.
Spread the remaining batter over the brown sugar-pear layer.
Sprinkle the topping over the batter, along with the remaining walnuts.
Bake for 1 hour, or until the cake is a light golden brown and the center springs back when lightly touched.