Walnut-Pear Sour Cream Cake - cooking recipe

Ingredients

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

Preparation

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.