Almond Pear Coffee Cake

This is probably the fanciest coffee cake I've ever made! It has several layers which, although takes a little more concentration to keep it all straight, makes you think it came from a bakery! But it's better, because you made it yourself. And it's delicious - it won rave reviews when I brought it to work. The original recipe called for walnuts. I substituted almonds because that's what I prefer, so use whatever you like, and whatever you have on hand.

Start by toasting the nuts. Since I was heating up the oven anyway, I just did this by placing the raw almonds on a cookie sheet and putting in the oven for about 8 minutes. Check them often so they don't burn, and give them a stir about half way through.



Then peel, core and slice the pears,



and drizzle them with the lemon juice.



After the almonds cool a bit, chop them up, then combine 3/4 cup of them with the brown sugar and cinnamon.



Set the nut mixture aside, then combine the flour and butter in another small bowl. Cut in with a pastry blender or your fingers until the mixture resembles coarse crumbs, then add 3/4 cup of the nut/sugar mixture.



Let's recap all our "parts" - a topping mixture (the flour/butter/nuts), the nut/sugar mixture, and still some plain almonds. Now let's make the cake.

Cream together the butter and sugar. Then add eggs, one at a time, beating well after each addition.



Beat in vanilla. In a small bowl, combine the flour, baking powder, baking soda and salt, and add it to the creamed mixture alternately with the sour cream.



Now, we're ready to assemble the cake! Grease a springform pan, then spread 2/3 of the cake batter in the pan.



Top with the reserved nut/sugar mixture,



then layer the pears on top of the nuts.



Top with the remaining batter,



then sprinkle on the remaining toasted nuts.



Finally, top with the flour/butter/nut mixture.



Bake the cake for 50-55 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes,



then carefully run a knife around the inside edge of the pan to loosen the cake.



Remove the sides of the pan, and then cool for at least one hour on a wire rack.



You can freeze this cake whole, or wrap individual slices to freeze.

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Almond Pear Coffee Cake

Nut mixture and topping:
1 cup toasted, chopped almonds, divided
1/3 cup brown sugar
1 tsp. cinnamon
1/3 cup flour
1/4 cup cold butter

Filling:
2 medium pears, peeled and sliced (2 cups)
2 tsp. lemon juice
1/2 cup butter, softened
1 cup sugar
2 eggs
1 tsp. vanilla
1 3/4 cup flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup sour cream

In a small bowl, combine 3/4 cup almonds, brown sugar and cinnamon; set aside. In another small bowl, combine flour and cold butter; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of the nut/sugar mixture; set aside for topping. Set aside remaining nut mixture for assembly.

Toss pears with lemon juice, set aside. In a mixing bowl, cream together the butter and sugar. Add eggs, one a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the sour cream.

Spread 2/3 of batter in a greased springform pan. Top with reserved nut mixture (not the one mixed in with the flour and butter), pears and remaining batter. Sprinkle with the other 1/4 cup of almonds and the reserved topping mixture (the nuts mixed in with the flour and butter).

Bake at 350 for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; remove sides of pan. Cool for 1 hour before cutting. Serves 12.