Usher in the Fall Season With Walnut Pear Coffee Cake

— Written By

Walnut Pear Coffee Cake

One of the easiest fruit trees to grow in our region is the pear tree. Pears are wonderful to eat fresh off the tree, in fresh preserves, in desserts, or even in cereal. Pears come in all varieties, shapes, and sizes. They all contain fiber, vitamins C and K, Potassium, and Copper.

As we settle back and begin to await the crisp air of Fall, we know, football and our other favorites will look different this year, however, we can enjoy the taste of a fruit that welcomes the season year after year. Try this delicious walnut pear coffee cake recipe from Taste of Home.

Walnut Pear Coffee Cake

Ingredients

  • 1 cup chopped walnuts
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup all-purpose flour
  • 1/4 cup cold butter, cubed
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1-3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 1/2 cup chopped walnuts

FILLING

  • 2 medium ripe pears, peeled and sliced (about 2 cups)
  • 2 teaspoons lemon juice
  • 1/2 cup butter, softened

Directions

  1. In a small bowl, combine the 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.
  2. In a small bowl, toss pears with lemon juice; set aside.
  3. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
  4. Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears, and remaining batter. Sprinkle with walnuts and reserved topping mixture.
  5. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool for 1 hour before cutting.