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Walnut Pear Sour Cream Cake Recipe

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This recipe for Walnut Pear Sour Cream Cake, by , is from Wyer Family cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denise Wyer
Added: Tuesday, January 18, 2005


1 cup chopped walnuts
1/3 cup backed brown sugar
1 tsp ground cinnamon
1/4 cup butter
1/3 cup all purpose

2 medium pears, peeled, cored, and sliced (about 2 cups)
2 tsp lemon juice
1 3/4 cup 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 eggs
1 8 oz dairy sour cream
1/2 cup chopped walnuts

Preheat oven to 350o. Grease a 9" springform pan. Combine 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 nut mexture. Set aside nut mixture and topping.

Toss pears with lemon juice; set aside. In a medium bowl, combine the 1 3/4 c flour, baking powder, soda and salt; set aside. In a large bowl, beat 1/2 cup butter with electric mixer 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 bater 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 min.
For a chunky top, sprinkle with 1/2 cup more nuts. Bake 45-50 min. more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 min. Remove side of springform pan. Cool at least one hour. Serve warm with whipped cream.

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