Frank's Recipes! Sour Cream Pear Coffee Cake

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Sour Cream Pear Coffee Cake

STREUSEL
2/3 cup packed light brown sugar
1/2 cup all purpose flour
1 tsp ground cinnamon
4 tablespoon margarine or butter, softened
2/3 cup walnuts, toasted and chopped

CAKE
2-1/2 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1-1/4 cups sugar
6 tablespoon margarine or butter, softened
2 large eggs
1-1/2 tsp vanilla extract
1-1/3 cups sour cream
3 firm but ripe Bosc pears (about 1-1/4 lbs.), peeled, cored, and cut into 1 inch pieces

Preheat oven to 350oF. Grease 13 x 9 inch metal baking pan; dust with flour.

STREUSEL
In medium bowl, with fork, mix brown sugar, flour, and cinnamon until well blended. With fingertips, work in margarine or butter until evenly distributed. Add walnuts and toss to mix; set aside.

CAKE
In another medium bowl, combine flour, baking powder, baking soda, and salt; set aside.

In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended, scraping bowl often with rubber spatula. Increase speed to high; beat until creamy, about 2 minutes, occasionally scraping bowl. Reduce speed to low; add eggs, 1 at a time, beating well after eah addition. Beat in vanilla.

With mixer at low speed, alternately add flour mixture and sour cream, beginning and ending with flour mixture, until batter is smooth, occasionally scraping bowl. With rubber spatula, fold in pears.

Spoon batter into pan; spread evenly. Sprinkle top with streusel mixture. Bake coffee cake 40 to 45 minutes, until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 1 hour to serve warm, or cool completely in pan to serve later.

Makes 16 servings.

PER SERVING
about 345 cal, 5 g pro, 49 g carb, 15 g total fat (4 g sat), 1 g fibre, 35 mg chol, 260 mg sodium