The recipe for this luscious, moist, fall-friendly breakfast cake comes from Better Homes and Gardens.


1 cup broken walnuts

1/3 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 cup butter

1/3 cup all purpose flour

2 medium pears, peeled, cored and sliced (about 2 cups)

2 teaspoons lemon juice

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup of butter, softened

1 cup granulated sugar

1 teaspoon vanilla

2 eggs

1 8 oz. carton dairy sour cream

1/2 cup broken walnuts (optional)


Preheat oven to 350. Grease a 9-inch springform pan or a 9x9x2-inch baking pan. Combine the one cup nuts, brown sugar and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.

Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, soda and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.

Spread two-thirds batter into prepared pan. Sprinkle with reserved nut mixture. Layer pears over top. Gently spread remaining batter over pears. Sprinkle with reserved topping. Bake 10 minutes. For a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan, if using. Cool at least 1 hour. Serve warm with whipped cream, if desired.

Serves 12.