Apple Nut Sour Cream Coffee Cake
INGREDIENTS
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Small amount of vegetable shortening and flour for preparing pan
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Topping:
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1 cup toasted walnuts or pecans, coarsely chopped
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1/3 cup firmly packed light brown sugar
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1 teaspoon ground cinnamon
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Filling:
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1/3 cup all-purpose flour
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¼ cup unsalted butter, chilled
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2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped (I used apples)
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2 teaspoons freshly squeezed lemon juice
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Batter:
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1¾ cups all-purpose flour
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¾ teaspoon baking powder
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup unsalted butter, room temperature
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1 cup granulated sugar
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2 large eggs
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1 teaspoon pure vanilla extract
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1 cup sour cream
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