Meet Sherri – this is us hangin a few years ago on New Year’s Eve:
Sherri hails from Illinois, and I met her a few years ago at the lake. It was a “memorable” night for all, and we had a great time! Soon after that the hub and I stayed at their condo (why stop going to the lake in the winter if you don’t have to??) and the next morning she treated us to a few delicious breakfast items, which have become some of our favorites. I was looking for a breakfast dish to make for a staff meeting this week, and remembered Walnut (or Pecan) Pear Coffee Cake. Meet Sherri’s delicious concoction:
I will admit it does take a little time to prep, but it’s oh so worth it. My team is going to be gobbling this up this week, and I’m pretty sure it will go over well. Thanks for stopping by, meeting Sherri, and I hope you have the chance to make and share this with friends and family!
~Connie Kaye
Walnut/Pecan Pear Coffee Cake
1 c chopped walnuts or pecans
1/3 c brown sugar
1 tsp cinnamon
1/3 c flour
1/4 c cold butter
2 med ripe pears, peeled & sliced (about 2 cups)
2 tsp lemon juice
1/2 c butter (softened)
1 c sugar
2 eggs
1 tsp vanilla
1 & 3/4 c flour
3/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
8 oz sour cream
1/2 chopped walnuts or pecans
Preheat oven to 350. Combine walnuts, brown sugar & cinnamon; set aside. Put flour in bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 c nut mixture; set aside for topping. Set aside remaining nut mixture for filling.
Toss pears with the lemon juice; set aside. In small mixing bowl, cream the butter & sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda & salt; add to creamed mixture alternately with sour cream.
Spread 2/3 of batter in a greased 9″ springform pan (I used a 9×13 oblong pan). Top with reserved nut mixture, pears & remaining batter. Sprinkle with walnuts & reserved topping mixture. Bake at 350 for 50-55 minutes. Cool 1 hour before cutting
Connie Kaye's Kitchen 