Sour Cream Coffee Cake With Pears And Pecans |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 1 |
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I think this is so good, I love pears in most anything. Hope you enjoy Ingredients:
topping |
1 1/2 cups pecans |
1/3 cup (packed) golden brown sugar |
2 tbsp flour |
1 tsp cinnamon |
2 tbs chilled unsalted butter, cut into 1/2-inch cubes |
blend first 4 ingredients in processor until nuts are coarsely chopped. add butter; using on/off turns, blend until coarse crumbs form |
cake |
2 3/4 cups flour |
2 tsp baking powder |
1/2 tsp salt |
1/2 tsp baking soda |
1 cup unsalted butter, room temperature |
1 cup sugar |
3/4 cup (packed) golden brown sugar |
3 large eggs |
1 tsp grated lemon peel |
1 tsp vanilla |
1/2 cup sour cream |
1/2 cup whole milk |
1 1/2 cups 1/2-inch cubes peeled pears |
Directions:
1. Preheat oven to 350°.
2. Butter and flour 13x9x2-inch metal baking pan.
3. CAKE:
4. 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.
5. Spread half of batter in prepared pan. Sprinkle half of topping over;
6. cover with pears. Spread remaining batter over; sprinkle with remaining topping.
7. Bake until top is brown and tester inserted into center comes out clean, about 50 min. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature. )
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