Sour Cream Coffee Cake with Pears and Pecans
- Preparing Time: -
- Total Time: -
- Served Person: Makes 12 servings
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 3 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 2 tablespoons all purpose flour
- 1/2 cup whole milk
- 2 3/4 cups all purpose flour
- 1 teaspoon grated lemon peel
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup (packed) golden brown sugar
- 1/3 cup (packed) golden brown sugar
- Carbohydrate 65 g(22%)
- Cholesterol 98 mg(33%)
- Fat 31 g(48%)
- Fiber 3 g(11%)
- Protein 7 g(14%)
- Saturated Fat 14 g(68%)
- Sodium 245 mg(10%)
- Calories 554
PreparationFor topping: Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form. For cake: Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. 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. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping. Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
PreparationFor topping: Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form. For cake: Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. 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. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping. Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
