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Walnut Pear Sour Cream Cake Recipe

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This recipe for Walnut Pear Sour Cream Cake is from The Ultimate Donovan Family Reunion Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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 batter 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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