Recipe for Pear Walnut Coffee Cake

	Cooking Possibilities 144-page cookbook containing recipes compiled from five quilt stores across the country.

Pear Walnut Coffee Cake

Recipe compliments of:
Pineapple Inn - Nantucket MA

1 cup chopped walnuts
1/3 cup brown sugar
1 tspn ground cinnamon
3 tbsp butter
1/3 cup all-purpose flour
3 medium pears, peeled, cored, sliced
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 safflower oil
1 cup granulated sugar
1 tspn vanilla
2 eggs
1 8-oz carton dairy sour cream

Almond Cream:
Whip together-
1 cup cream
2 tbsp confectioners sugar
1/2 tsp pure almond flavouring

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

Combine the nuts, brown sugar, and cinnamon to make "nut mixture."

For "topping" cut the 3 Tbsp of butter into 1/3 cup flour to make course crumbs and then stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside. Soak the pear slices in the 2 tspn of lemon juice.

Combine flour, baking powder, baking soda and salt. Set aside. Whisk together oil, sugar, vanilla and eggs. Add flour mixture and sour cream alternatively to the oil mixture to make a batter. Spread two-thirds of the batter into the prepared pan. Sprinkle with reserved nut mixture. Layer pears over the top. Gently spread remaining batter over the pears. Sprinkle with reserved topping.

Bake for 60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack for 10 minutes, before removing the side of the spring form pan. Once cooled slightly dust with confectioners sugar and serve with the whipped almond cream.