Ingredients Jump to Instructions ↓

  1. 1 cup chopped walnuts

  2. 1/3 cup packed brown sugar

  3. 1 teaspoon ground cinnamon

  4. 1/3 cup all-purpose flour

  5. 1/4 cup cold butter Filling

  6. 2 medium ripe pears, peeled and sliced (about 2 cups)

  7. 2 teaspoons lemon juice

  8. 1/2 cup butter, softened

  9. 1 cup sugar

  10. 2 eggs

  11. 1 teaspoon vanilla extract

  12. 1-3/4 cups all-purpose flour

  13. 3/4 teaspoon baking powder

  14. 1/2 teaspoon baking soda

  15. 1/4 teaspoon salt

  16. 1 cup (8 ounces) sour cream

  17. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. In a bowl, combine walnuts, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling. Toss pears with lemon juice; set aside. In a small mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Spread two-thirds of batter into a greased 9-in. springform pan. Top with reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.Bake at 350 F. for 50-55 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool for 1 hour before cutting. Yield: 12 servings. See more recipes at: And also at:


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