The Country Kitchen: Walnut Pear Coffee Cake

This recipe was submitted by C.W. of Greenwood, who says, “There aren’t too many pear recipes around, but I’ve had this one for years. It’s a moist coffee cake that goes great with a cup of coffee for breakfast, but also makes a delicious snack or dessert. When I bring it to work, it disappears in minutes! Use a springform pan for this coffee cake.”

Walnut Pear Coffee Cake

Ingredients

12 Servings
1 cup chopped walnuts
1/3 cup packed brown sugar
1 teaspoon cinnamon
1/3 cup all-purpose flour
1/4 cup cold butter
FILLING:
2 medium ripe pears, peeled and sliced (about 2 cups)
2 teaspoons lemon juice
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1-3/4 cup flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream
1/2 cup chopped walnuts

Directions

1. In a bowl, combine walnuts, brown sugar and cinnamon. Place flour in 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.

2. Toss pears with lemon juice; set aside. In a small mixing bowl, cream butter and sugar together. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

3. Combine flour, baking powder, baking soda and salt; add to creamed mixture with sour cream.

4. Spread two-thirds of batter into a greased 9-inch springform pan. Top with reserved nut mixture, pears, and remaining batter. Sprinkle with walnuts and reserved topping mixture.

5. Bake at 350 degrees for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.

6. Carefully run a knife around edge of pan to loosen; remove sides of pan. Cool for 1 hour before cutting.

Questions for the cook

L.T. of Kelsey asks:

Q: I buy 2% milk and dilute it by half with water to make my own 1% milk at half the cost. Is this smart, or am I just fooling myself?

A: The difference between 1%, 2% and whole milk is the fat and calorie content. The 1% milk is 99% fat free, 2% milk is 98% fat free, and whole milk contains about 3-1/2% fat.

All three contain the same amount of vitamins and minerals. By adding water, you are diluting the vitamin and mineral content. Your best bet is to select 1% milk to get the full benefit of its nutrients.

A helpful hint

Don’t add any salt until your meat on the barbecue grill is cooked to prevent it from getting dry and tough, as the salt will draw away moisture.