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Walnut Pear Coffee Cake presented by The Rochester Hotel and Leland House Bed and Breakfast
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1/2 cup(1 stick) butter, at room temp.
1 cup granulated sugar
1 teaspoon vanilla extract
2 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1-2 large Bosc or red Bartlett pear, peeled and cut into 1/2 inch dice
Crisp Topping:
1/4 cup brown sugar, packed
1/4 cup flour
1 teaspoon ground cinnamon
2 tablespoons (1/4 stick) butter
1/2 cup chopped walnuts
Chunks of pear are moist bits atop a sour-cream coffee cake. The top is crisp with a crumbly brown sugar and nut layer. Preheat the oven to 350° F. Butter a 9-inch springform or square baking pan. Cream the butter and granulated sugar until blended, beat in the vanilla and egg until light. Stir flour, baking powder, soda and salt together and add to the creamed mixture along with the sour cream, blending well. Spread the batter in the prepared pan and sprinkle the pears over evenly and press them into the batter slightly. Mix the topping ingredients until blended and crumbly and sprinkle over the pears. Bake for 45 to 50 minutes, or until the top is browned and it tests done. Cool and cut into squares. Makes one 9-inch round or square cake.
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The Rochester Hotel and Leland House Bed and Breakfast
Durango, Colorado
Distinctive Lodging in Historic Downtown Durango
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Click here for pictures and information about the inn.
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More The Rochester Hotel and Leland House Bed and Breakfast Recipes:
Cranberry Scones
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More Recipes
Coffee Cake
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