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Full Online Book HomeLearning KitchenCakesandfrostings - Coffee Cake Walnut-pear Sour Cream Cake
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Cakesandfrostings - Coffee Cake Walnut-pear Sour Cream Cake Post by :Birdsong Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1443

Click below to download : Cakesandfrostings - Coffee Cake Walnut-pear Sour Cream Cake (Format : PDF)

Cakesandfrostings - Coffee Cake Walnut-pear Sour Cream Cake

1 cup broken walnuts
1/3 cup packed brown sugar
1 tsp. ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored and sliced (about 2 cups)
2 tsp. lemon juice
1 3/4 cups all-purpose flour
3/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 tsp. vanilla
2 eggs
1 8-ounce carton dairy sour cream
1/2 cup broken walnuts (optional)

Preheat oven 350 degrees. Grease a 9-inch springform pan or 9x9x2-inch baking pan.

Combine 1 cup nuts, brown sugar, and cinnamon.

For topping, cut 1/4 cup butter into 1/3 cup flour to make coarse crumbs.

Stir in 3/4 cup of nut mixture. Set nut mixture and topping aside.

Toss pears with lemon juice; set aside.

In a medium bowl combine 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 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

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Cakesandfrostings - Coffee Cake Walnut Blueberry Crumble Cakesandfrostings - Coffee Cake Walnut Blueberry Crumble

Cakesandfrostings - Coffee Cake Walnut Blueberry Crumble
1 package Rhodes "Any Time" Cinnamon Rolls (includes cream cheese frosting) 1 can Oregon brand blueberries 1 cup walnuts, coarsely chopped 1/4 cup butter, softened 1/2 cup flour 1/2 cup brown sugar 1 tablespoon cornstarch Preheat oven to 350 degrees F. Open cinnamon roll package and arrange the rolls in pan. Drain blueberries, reserving the syrup. Divide blueberries in half and sprinkle half over the frozen rolls. Combine the butter, flour, brown sugar, and walnuts, and sprinkle over the rolls. Immediately bake (no thawing or rising) at 350 degrees for 30-35 minutes. Drizzle with cream cheese frosting while still warm.

Cakesandfrostings - Coffee Cake Viennese Coffee Cake Cakesandfrostings - Coffee Cake Viennese Coffee Cake

Cakesandfrostings - Coffee Cake Viennese Coffee Cake
Praline Topping: 1/2 cup chopped pecans 3 tablespoons brown sugar 2 teaspoons instant cocoa mix 2 teaspoons cinnamon Coffee Cake: 3/4 cup (1-1/2 sticks) butter, softened 1-1/2 cups sugar 2 eggs 1 cup sour cream 1/2 teaspoon vanilla extract 1-1/2 cups sifted flour 1 teaspoon baking powder 1/4 teaspoon salt For the topping, combine the pecans, brown sugar, cocoa mix and cinnamon in a small bowl. Set aside. For the coffee cake, cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs. Fold in the sour cream and vanilla. Sift the flour, baking powder