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Walnut-Pear Sour Cream Cake

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 2 hr 20 min
Category: Desserts Sub Category: Cakes

what you need
  • 1 cup broken walnuts
  • 1/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter
  • 1/3 cup all purpose flour
  • 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 of butter, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 carton (8 oz.) dairy sour cream
  • 1/2 cup broken walnuts (optional)
make it
Preheat oven to 350°F. Grease a 9-inch springform pan or a 9x9x2-inch baking pan. Combine the one cup nuts, brown sugar and cinnamon. For topping, 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; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, baking soda and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. 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 batter into 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 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan, if using. Cool at least 1 hour. Serve warm with whipped cream, if desired.
Notes
From Better Homes and Gardens
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