WALNUT-PEAR SOUR CREAM COFFEE CAKE
I made this prize winning cake this morning and I just loved it. I substituted Bob's Red Mill Whole Wheat Pastry Flour for the all purpose flour and I used soy sour cream and vegan margarine instead any dairy products. The flavor is very nice and nutty. It would go great with a cup of grain beverage coffee. I got this recipe from a Better Homes & Gardens mini-book called the Best of Hometown Cooking. This tasted much better after sitting in the fridge overnight.
Provided by Chef Joey Z.
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350'F.
- Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
- In a small bowl combine walnuts, brown sugar, and cinnamon.
- For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture.
- Toss the pear slices with the lemon juice and set aside.
- In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
- In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla.
- Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
- Beat on low speed after each addition until combined.
- Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears.
- Sprinkle with reserved topping.
- Bake for 55-60 minutes or until a toothpick comes out of the center clean.
- Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes.
- Bon Appetit!
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subuj Ahamed
[email protected]I made this cake for my friends and they loved it! Thanks for sharing the recipe.
Sony Bonik
[email protected]The cake was beautiful, but it didn't have much flavor.
Austin Blessing
[email protected]This coffee cake is a keeper! I'll be making it again and again.
khuram zeshan
[email protected]I've tried many coffee cake recipes, but this one is by far the best.
Emma burrows
[email protected]The cake was a little too sweet for my taste.
Ben Solomon
[email protected]I'm not a big fan of walnuts, so I substituted pecans. The cake was still delicious.
Chika Obasi
[email protected]This was my first time making coffee cake and it turned out great! Thanks for the recipe.
Dracula Collins
[email protected]The cake was easy to make and turned out beautifully.
Md Morsalim
[email protected]I've made this cake several times and it's always perfect. I love the crumb topping.
Mohammed Hussein xagla toosiye Barow
[email protected]This is my new go-to coffee cake recipe. It's always a crowd-pleaser.
Ezza Naveed
[email protected]The cake was a bit dry, but the flavor was good.
Habib Urrahman
[email protected]I made this for a brunch party and it was a hit! Everyone raved about it.
Abdulrazak Aminu
[email protected]The cake was moist and flavorful, but I found the glaze to be a bit too sweet.
Rohit Bohara
[email protected]Easy to follow recipe, and the cake turned out great! My family loved it.
Shwokat osman Osman
[email protected]This coffee cake was heavenly! The walnut-pear combo was perfect, and the sour cream added a lovely tang. I'll definitely be making this again.