Pear Coffee Cake

1 c. chopped walnuts
1/3 c. packed brown sugar
1 tsp. ground cinnamon
1/3 c. flour
1/4 c. cold butter, cubed
2 ripe pears, peeled and sliced 
2 tsp. lemon juice
1/2 c. butter
1 c. sugar
2 large eggs
1 tsp. vanilla
1 3/4 c. flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. sour cream
1/2 c. chopped walnuts

Set out the 1/2 cup butter to soften.  Spray a 9” springform pan with cooking spray.  Preheat the oven to 350 degrees.

In a small bowl, combine 1 cup chopped walnuts, brown sugar and cinnamon; set aside.  Place the 1/3 cup flour in a small bowl and cut in the 1/4 cup of cold butter until the mixture resembles coarse crumbs.  Stir 3/4 cup of the nut mixture into the flour mixture and set aside for the topping.  Save the remaining nut mixture to go into the filling for the cake.

In a small bowl, toss the pears with the lemon juice; set aside.  In another bowl, cream the softened butter and sugar until light and fluffy.  Add the eggs, one at a time, beating well after each addition.  Beat in the vanilla.

Combine the flour, baking powder, baking soda and salt.  Gradually add the flour mixture to the creamed mixture alternately with the sour cream, beating well after each addition.

Drain the pears in a colander.  Spread two-thirds of the batter into the prepared springform pan.  Top with the reserved nut mixture for the filling, then lay the pears on the nut mixture and top with the remaining batter.  Sprinkle with the reserved topping mixture and the additional 1/2 cup of chopped walnuts.

Bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the center comes out clean.  Cool on a wire rack for 10 minutes.  Carefully run a knife around the edge of the pan to loosen.  Cool for 1 hour before cutting.