Adapted from Bon Appetit
INGREDIENTS
Topping:
1 1/2 cups walnuts
1/3 cup packed brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
Cake:
2 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
3/4 cup packed brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, room temperature
1 cup sugar
3/4 cup packed brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 1/2 cups 1/2-inch cubes peeled pears
DIRECTIONS
For the cake:
Preheat oven to 350°F. Butter and flour a 13x9 inch metal baking pan. In a medium bowl, combine flour, baking powder, salt, and baking soda.
In a separate large bowl, beat butter until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. In a separate small bowl, blend sour cream and milk.
Add to the butter and sugar bowl, the sour cream mixture, alternating 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.
For the topping:
Blend walnuts, brown sugar, flour and cinnamon in food processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
Blend walnuts, brown sugar, flour and cinnamon in food processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
For the cake:
Preheat oven to 350°F. Butter and flour a 13x9 inch metal baking pan. In a medium bowl, combine flour, baking powder, salt, and baking soda.
In a separate large bowl, beat butter until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. In a separate small bowl, blend sour cream and milk.
Add to the butter and sugar bowl, the sour cream mixture, alternating 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.
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