This was the first cake that I baked with my mother-in-law (although at that time she wasn’t my MIL, yet). At that time, I was (in my opinion) terrible at cake baking and could never get it right. My (future) MIL invited me over to her house to learn how to bake a proper cake. This was the recipe she chose. I love the texture and flavor of this cake. Before making this cake I only baked traditional chocolate or vanilla cakes with little to no success. Honestly, I am not a fan of a basic chocolate or vanilla cakes either. It was after making this cake that I realized I like my cakes with fruit in them.
This cake also has a delicious crumble on top which really brings it to another level. I usually make this cake (or this other cake) when I have ripe pears lying around that need to be eaten ASAP. The original recipe calls for walnuts but I have used pecans (as pictured) with success.
Walnut Pear Sour Cream Cake
(taken from here)
For the crumble topping:
- 1 cup broken walnuts/pecans
- 1/3 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, diced
- 1/3 cup all-purpose flour
For the cake:
- 2 medium pears, peeled, cored, and sliced (about 2 cups)
- 2 teaspoons lemon juice
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 8 ounces sour cream
- Preheat oven to 350°F.
- Grease a 9-inch springform pan. You can also line the bottom with parchment paper.
- To make the crumble topping: In a small bowl, combine the nuts, brown sugar, and cinnamon. Cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.
- Toss pears with lemon juice and set aside.
- In a medium bowl combine flour, baking powder, soda, and salt, set aside.
- In a large bowl of a stand mixer, beat butter for about 30 seconds.
- Beat in granulated sugar and vanilla.
- Add eggs, one at a time, mixing well after each addition.
- Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.
- Spread two-thirds 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 about 60 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool in pan on a rack for about an hour before removing the sides of the springform pan. You can enjoy the cake warm or at room temperature.