Friday, October 19, 2012

Walnut-Pear Coffee Cake

1/4 cup butter, softened
1/2 cup sugar
1/2 tsp vanilla extract
1 large egg
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sour cream
1 1/2 cups peeled, diced pear
Nut topping (recipe below)

Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with nonstick cooking spray; set aside.

In large mixer bowl, cream the butter and sugar until light and fluffy.  Beat in vanilla and egg until smooth.

In another bowl, mix together the flour, baking soda, baking powder, and salt; add to the butter mixture alternately with the sour cream, beating just to blend after each addition.  Fold in the pears.  Spread the mixture into the prepared pan.  Sprinkle the nut topping evenly over the mixture and bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean and the topping is lightly browned.

NUT TOPPING:
1/2 cup light brown sugar
3/4 tsp ground cinnamon
2 tbsp butter, softened
1/2 cup chopped walnuts

Mix the brown sugar, cinnamon, and softened butter until combined.  Stir in the walnuts and sprinkle over the top of the cake batter before baking.

Yield: 9 - 12 squares

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