Walnut-Pear Sour Cream Cake
This Walnut-Pear Sour Cream Cake is a delightful blend of moist cake, nutty walnuts, and sweet, tender pears, all complemented by a hint of cinnamon. Perfect for gatherings, it offers a comforting yet elegant dessert that pairs wonderfully with coffee or tea.
Ingredients
Instructions
- Preheat oven to 350°.
- Grease a 9-inch spring-form pan.
- Combine broken walnuts, brown sugar, and cinnamon in a bowl.
- Cut 1/4 cup butter and 1/3 cup flour together for coarse crumbs.
- Stir in 1/4 cup of the nut mixture and set both mixtures aside.
- Toss diced pears with lemon juice and set aside.
- Mix 1 3/4 cups flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat the softened butter, sugar, and vanilla together.
- Add eggs one at a time, mixing well after each addition.
- Add the flour mixture and sour cream alternately to the batter, beating on low speed after each addition.
- Spread 2/3 of the batter in the prepared pan.
- Sprinkle with the nut mixture and layer the pears on top.
- Spread the remaining batter over the pears and sprinkle with the topping.
- Bake for 10 minutes, then sprinkle with 1/2 cup more walnuts.
- Bake for an additional 50 minutes.
Tips & Substitutions
To enhance flavor, consider adding a teaspoon of vanilla extract to the batter or a pinch of nutmeg for warmth. If walnuts are not available, pecans can be a great substitute. For a lighter texture, you can use half all-purpose flour and half almond flour. Ensure the pears are ripe but firm to avoid a mushy texture in the cake.
Serving Suggestions
This Walnut-Pear Sour Cream Cake is delightful on its own but pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Serve alongside a warm cup of coffee or tea for an afternoon treat. For a complete dessert spread, consider offering a slice of Grandma'S Chocolate Pie for a decadent finish.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 15-20 seconds, or place the whole cake in a preheated oven at 350°F for 10-15 minutes to restore its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut-Pear Sour Cream Cake contains roughly 288 calories, with 1g protein, 33g carbohydrates, and 15g fat. It is a good source of calcium (15% of the Daily Value). Note that it is relatively high in sodium, at 1784mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of pears?
Absolutely! This recipe is versatile, and you can substitute pears with apples or even ripe peaches. Just ensure the fruit is diced evenly to maintain the cake's texture and baking time.
What can I substitute for sour cream?
If you don’t have sour cream, plain Greek yogurt works as a great alternative, providing similar creaminess and tang. Alternatively, you can mix equal parts of milk and cream cheese for a similar effect.
How can I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free flour blend. Ensure it includes xanthan gum for the best texture. Adjust baking time as needed, keeping an eye on the cake as it bakes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).