Ingredients
1 cup chopped walnuts1/3 cup packed brown sugar1 teaspoon ground cinnamon1/3 cup all-purpose flour1/4 cup cold butter, cubedFILLING:2 medium ripe pears, peeled and sliced (about 2 cups)2 teaspoons lemon juice1/2 cup butter, softened1 cup sugar2 large eggs1 teaspoon vanilla extract1-3/4 cups all-purpose flour3/4 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1 cup sour cream1/2 cup chopped walnuts
Preparation
In a small bowl, combine the walnuts, brown sugar and cinnamon; set aside. Place flour in a 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.
In a small bowl, toss pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream, beating well after each addition.
Spread two-thirds of the batter into a greased 9-in. springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with walnuts and reserved topping mixture.
Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting.
