Ingredients

  • Small amount of vegetable shortening and flour for preparing pan
  • 1 cup toasted walnuts or pecans, coarsely chopped
  • 1/3 cup firmly packed light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup all-purpose flour
  • ¼ cup unsalted butter, chilled
  • 2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
  • 2 teaspoons freshly squeezed lemon juice
  • 1¾ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup sour cream 

Ready In 45 Minutes

Servings: 5

Cooking Instructions

Ingredients

Step 1

  • Small amount of vegetable shortening and flour for preparing pan
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Topping

Step 1

  • cup toasted walnuts or pecans, coarsely chopped
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Step 2

  • /3 cup firmly packed light brown sugar
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Step 3

  • teaspoon ground cinnamon
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Step 4

  • In a small mixing bowl, combine nuts, brown sugar, and cinnamon. Set aside.
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Filling

Step 1

  • /3 cup all-purpose flour
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Step 2

  • ¼ cup unsalted butter, chilled
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Step 3

  • Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
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Step 4

  • teaspoons freshly squeezed lemon juice
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Step 5

  • In a medium mixing bowl, combine 1/3 cup flour and ¼ cup butter. With a
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Step 6

  • pastry blender or two knives, cut butter into flour until the mixture
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Step 7

  • resembles coarse crumbs.

Step 8

  • Add ¾ cup of the topping nut mixture; stir to

Step 9

  • mix. Set aside.

Step 10

  • Toss pears with lemon juice. Set aside.
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Batter

Step 1

  • ¾ cups all-purpose flour
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Step 2

  • ¾ teaspoon baking powder
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Step 3

  • ½ teaspoon baking soda
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Step 4

  • ¼ teaspoon salt
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Step 5

  • ½ cup unsalted butter, room temperature
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Step 6

  • cup granulated sugar
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Step 7

  • large eggs
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Step 8

  • teaspoon pure vanilla extract
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Step 9

  • cup sour cream 
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Step 10

  • Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan or 9
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Step 11

  • inch round springform pan; lightly grease the pan with shortening and
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Step 12

  • dust with flour. Tip: to make baked cake easier to remove from pan,
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Step 13

  • lightly grease the pan, line the bottom with parchment paper, and then
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Step 14

  • lightly grease the top of the parchment paper and dust the pan with
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Step 15

  • flour.
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Step 16

  • In a medium bowl, combine flour, baking powder, baking soda, and salt; sift or whisk together to mix. Set aside.
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Step 17

  • In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
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Step 18

  • Tip: To cream, start by placing the butter in the bowl, with an
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Step 19

  • electric mixer on medium speed begin by beating the butter about 1
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Step 20

  • minute until it is smooth and light in color.

Step 21

  • With the mixer
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Step 22

  • still on medium speed, slowly add the sugar to the butter, either one
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Step 23

  • tablespoon at a time, or in a very slow steady stream, taking from 3 to 5

Step 24

  • minutes to add all of the sugar, and beating until the butter and sugar
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Step 25

  • are fully incorporated and the mixture is a light, or pale yellow

Step 26

  • color, with a fluffy texture. While adding the sugar, stop the mixer
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Step 27

  • occasionally to scrape the mixture off the paddle and scrape down the

Step 28

  • sides and bottom of the bowl with a rubber spatula so the mixture blends
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Step 29

  • evenly.

Step 30

  • Add eggs one at a time, beating until thoroughly mixed.
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Step 31

  • Add the vanilla along with the last egg.
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Step 32

  • Tip: For each egg, crack the egg into a small bowl and whisk with a
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Step 33

  • fork to thoroughly break up the egg before adding to the creamed
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Step 34

  • mixture. Start with the mixer on low speed so the liquid from the egg
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Step 35

  • doesn’t splatter, once the egg is partially mixed increase the speed to
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Step 36

  • medium. Each egg should be fully incorporated into the mixture before
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Step 37

  • adding the next egg, taking about one minute to blend in each egg.
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  • Length: 1 minutes

Step 38

  • With the mixer on low speed, add about ½ of the flour mixture, mix just
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Step 39

  • until the flour is almost completely blended. Scrape the bowl down, and
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Step 40

  • add the sour cream, blending just until mixed. Scrape the bowl down
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Step 41

  • again and then add the remaining ½ flour mixture, mix just until
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Step 42

  • blended, scraping down the side of the bowl as needed.
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Step 43

  • Spread
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Step 44

  • two-thirds of the batter in the prepared pan.
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Step 45

  • Sprinkle the filling

Step 46

  • mixture over the batter.

Step 47

  • Layer pears on top of the filling. Gently
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Step 48

  • spread the remaining batter over the pears.
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Step 49

  • Sprinkle the topping mixture

Step 50

  • over the batter.

Bake

Step 1

  • Bake 60 minutes, or until a long
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  • Length: 60 minutes

Step 2

  • toothpick, wooden skewer, or cake tester inserted in the center comes
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Step 3

  • out clean. Cool on a wire cooling rack for 20 minutes then remove cake
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  • Length: 20 minutes

Step 4

  • from pan and finish cooling on wire rack. If pan was lined with
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Step 5

  • parchment paper, grab the top edges of the parchment paper and lift cake
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Step 6

  • from pan.
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Step 7

  • Remove parchment paper and discard. If using a springform
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Step 8

  • pan, remove pan from oven and let cool about 15 minutes. Loosen side of
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  • Length: 15 minutes

Step 9

  • pan, then grabbing the top edges of the parchment paper, lift cake from
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Step 10

  • pan and finish cooling on wire rack.
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Step 11

  • Remove parchment paper and discard.
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Step 12

  • Reader Submitted Recipe 

Step 13

  • Bunny's Warm Oven
  • EQUIPMENT:

Step 14

  • wwwbunnysovencom.blogspot.com