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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 RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Fleck
Added: Tuesday, October 17, 2006


1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup real butter
1/3 cup all purpose flour
2 medium pears, peeled, cored and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup real butter (softened)
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 (8 oz.) carton sour cream
1/2 cup broken walnuts (optional)

Preheat oven to 350. Grease a 9 springform pan or 9x9x2 inch baking pan. Combine the 1 cup nuts, brown sugar and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make course crumb. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.

Toss pears with the lemon juice set aside. In a medium bowl, combine the 1-3/4 cup flour, baking powder, soda and salt; set aside.

In large bowl, beat 1/2 cup butter with an electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time beating well after each mixture. Add flour mixture and sour cream alternatively to batter. Beat on low speed after each addition until combined.

Spread two-thirds of the 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 minutes. For a chunky top, sprinkle with 1/2 cup more nuts.

Bake 45-50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in the pan on a rack 10 minutes. Remove side of springform pan and cool at least 1 hour before serving. Serve warm with whipped cream.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I received this recipe from my friend, Jenny.




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