Walnut Pear Sour Cream Cake Recipes

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WALNUT PEAR COFFEE CAKE



Walnut Pear Coffee Cake image

This moist coffee cake goes great with a cup of coffee at breakfast but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes. -Darlene Spalding, Lynden, Washington

Provided by Taste of Home

Time 1h20m

Yield 12 servings.

Number Of Ingredients 18

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

Steps:

  • 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., In a small bowl, toss pears with lemon juice; set aside. 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. , 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. , 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 edge of pan to loosen. Cool for 1 hour before cutting.

Nutrition Facts : Calories 430 calories, Fat 25g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 265mg sodium, Carbohydrate 46g carbohydrate (26g sugars, Fiber 2g fiber), Protein 8g protein.

WALNUT-PEAR SOUR CREAM COFFEE CAKE



Walnut-Pear Sour Cream Coffee Cake image

I made this prize winning cake this morning and I just loved it. I substituted Bob's Red Mill Whole Wheat Pastry Flour for the all purpose flour and I used soy sour cream and vegan margarine instead any dairy products. The flavor is very nice and nutty. It would go great with a cup of grain beverage coffee. I got this recipe from a Better Homes & Gardens mini-book called the Best of Hometown Cooking. This tasted much better after sitting in the fridge overnight.

Provided by Chef Joey Z.

Categories     Breads

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 16

1 cup chopped 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 (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 organic eggs
1 (8 ounce) carton sour cream

Steps:

  • Preheat oven to 350'F.
  • Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
  • In a small bowl combine walnuts, brown sugar, and cinnamon.
  • For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture.
  • Toss the pear slices with the lemon juice and set aside.
  • In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
  • In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla.
  • Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
  • Beat on low speed after each addition until combined.
  • Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears.
  • Sprinkle with reserved topping.
  • Bake for 55-60 minutes or until a toothpick comes out of the center clean.
  • Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes.
  • Bon Appetit!

SOUR CREAM PEAR CAKE



Sour Cream Pear Cake image

Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!

Provided by rita

Categories     Desserts     Cakes

Time 1h20m

Yield 12

Number Of Ingredients 17

1 tablespoon butter
2 tablespoons cinnamon sugar
3 ½ cups cake flour
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup butter, softened
1 ⅓ cups white sugar
4 eggs
2 teaspoons vanilla extract
1 ¼ cups sour cream
3 medium pears, cored and finely chopped
¾ cup packed light brown sugar
¼ teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
½ cup caramel ice cream topping

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
  • In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
  • In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
  • Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
  • When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g

SOUR CREAM COFFEE CAKE WITH PEARS AND PECANS



Sour Cream Coffee Cake with Pears and Pecans image

Categories     Cake     Food Processor     Mixer     Fruit     Nut     Breakfast     Brunch     Bake     Pear     Pecan     Winter     Sour Cream     Bon Appétit

Yield Makes 12 servings

Number Of Ingredients 20

Topping
1 1/2 cups pecans (about 6 ounces)
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons (1/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
Cake
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup (packed) golden brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears

Steps:

  • For topping:
  • Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
  • For cake:
  • Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.
  • Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)

SOUR CREAM COFFEE CAKE



Sour Cream Coffee Cake image

This is a great coffee cake for any time of day!

Provided by K. Beth

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

1 cup white sugar
½ cup butter
2 cups all-purpose flour
1 (16 ounce) container reduced-fat sour cream
2 eggs, beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup chopped walnuts
½ cup white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan, springform pan, or tube pan.
  • Beat 1 cup sugar and butter with an electric mixer in a large bowl until light and fluffy. Add flour, sour cream, eggs, vanilla, baking powder, baking soda, and salt; continue beating until ingredients integrate into a batter.
  • Mix walnuts, 1/2 cup sugar, and ground cinnamon in a separate bowl.
  • Pour about half the batter into the prepared pan. Sprinkle about half the walnut topping over the batter and top with remaining batter. Finish by sprinkling remaining topping over the batter.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes (depending on pan used). Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 43.7 g, Cholesterol 65.9 mg, Fat 16.4 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 8.2 g, Sodium 324.4 mg, Sugar 25.3 g

WALNUT-PEAR SOUR CREAM CAKE



Walnut-Pear Sour Cream Cake image

Make and share this Walnut-Pear Sour Cream Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 cup broken walnuts
1/3 cup packed brown sugar
1 teaspoon cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored, and sliced
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 sugar
1 teaspoon vanilla
2 eggs
1 (8 ounce) carton sour cream
1/2 cup broken walnuts

Steps:

  • In a small bowl, mix together 1 cup walnuts, brown sugar, and cinnamon.
  • In another bowl, add 1/3 cup flour.
  • Cut in butter with pastry blender until the consistancy of coarse crumbs.
  • Add 3/4 cup of the walnut mixture and stir to combine.
  • Set walnut mixture and crumb mixture aside.
  • In a bowl, toss pears with lemon juice; set aside.
  • In another bowl mix together 1 3/4 cup flour, baking powder, baking soda, and salt; set aside.
  • In yet another bowl, beat 1/2 cup butter on medium speed of an electric mixer for 30 seconds.
  • Beat in sugar and vanilla.
  • Add eggs, one at a time, and beat well after each addition until well mixed.
  • Alternately add the flour mixture and the sour cream to egg mixture.
  • Beat on low speed after each addition until combined.
  • Spread two-thirds of batter into a greased 9-inch springform pan.
  • Sprinkle with reserved walnut mixture.
  • Layer pears evenly over walnut mixture.
  • Spread remaining batter over pears.
  • Sprinkle with crumb mixture.
  • Bake at 350 degrees for 10 minutes.
  • Sprinkle with 1/2 cup walnuts.
  • Bake 45-50 minutes longer or until tests done.
  • Cool in the pan on a wire rack for 10 minutes.
  • Run a knife around the sides of the pan.
  • Remove side of springform pan.
  • Cool for 1 hour.

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