Walnutpearsourcreamcake Recipes

WALNUT-PEAR SOUR CREAM COFFEE CAKE

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!

WALNUT-PEAR SOUR CREAM CAKE

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.

SOUR CREAM PEAR CAKE

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.

SOUR CREAM BUNDT CAKE WITH CINNAMON AND WALNUT STREUSEL

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Grease a 12-cup Bundt cake pan and set aside.
• Combine butter, 1 1/4 cups sugar, vanilla, and eggs in a large mixing bowl. Beat with an electric mixer until light and fluffy. With the mixer on low, blend in the sour cream.
• Whisk together the flour, baking soda, salt, and baking powder in a separate medium bowl. Gradually stir the sifted dry ingredients into the creamed mixture.
• Make the streusel in a small bowl by combining the walnuts, cinnamon, and 3 tablespoons of sugar. Set aside.
• Spoon about 1/3 of the batter into the prepared Bundt pan. Sprinkle half of the reserved streusel mixture over the batter.
• Layer another 1/3 of the batter. Sprinkle with remaining nut mixture and top with remaining batter.
• Bake for 1 hour or until a cake tester or toothpick comes out clean when inserted in the center of the cake.
• Cool the cake completely on a wire rack before removing it from the pan.
• Before serving, drizzle the cake with a vanilla icing or caramel glaze. Or serve slices of the cake with a dessert sauce or whipped cream if desired.

WALNUT PEAR COFFEE CAKE

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.

SOUR CREAM WALNUT CAKE

Steps:

• In a bowl, cream the butter and sugar; beat in egg yolks and lemon zest. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with sour cream. Stir in chocolate chips and walnuts. In another bowl, beat egg white until soft peaks form; fold into the batter., Pour into a greased 6-cup fluted tube pan. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack., In a small saucepan, combine sugar and juices. Bring to a boil. Brush over warm cake. Cool completely.

WALNUT-PEAR SOUR CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9-inch springform pan or 9x9x2-inch baking pan. Combine the 1 cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 c butter into 1/3 c 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, 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 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 1/2 cup more nuts. Bake 45-50 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.

WALNUT-PEAR SOUR CREAM CAKE

Steps:

• 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.

WALNUT PEAR SOUR CREAM CAKE

Steps:

• Preheat oven to 350. Grease a 9 inch springform pan or 9x9x2 inch baking pan. Combine 1 cup nuts, brown sugar, and cinnamon. For topping, cut 1/4 cup butter into 1/3 cup flour to make coars 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 cup flour, baking powder, 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 2/3 batter into prepared pan. Sprinkle with reserved nut mixture. Layer pears over top. Gently spread remaining batter over pears. Sprinkle with reserved topping. Bake 50 minutes until cake tester comes out clean. Cool in pan 10 minutes. Remove side of springorm pan, if using. Cool at least 1 hour. Serve warm.