Pear Walnut Coffee Cake

Directions

Preheat oven to 350℉ (180℃). Grease a 9-inch springform pan or 9 x 9 x 2-inch baking pan. Combine the 1 cup chopped nuts, brown sugar and cinnamon. FOR TOPPING: Cut the ¼ cup of cubed butter into ⅓ cup flour to make coarse crumbs. Stir in ¾ cup nut mixture. Set nut mixture and topping aside.

Toss pears with lemon juice; set aside. In medium bowl, combine the 1 ¾ cups flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat ½ cup softened butter with an electric mixer for 30 seconds. Beat in the granulated sugar and vanilla extract. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately 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 ½ cup more chopped nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove side of springform pan, if using. Cool at least one hour.