Ingredients

The following ingredients have 4 Servings
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cup granulated sugar ((+ 1 tablespoon for the top))
  • 1 cup unsalted butter, (softened)
  • 1 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped walnuts
  • 1 large ripe pear ((or 2 small))

Instruction

  • Preheat the oven to 350 degrees F. Line the bottom of a 10-inch springform pan with parchment paper. Spray the sides with nonstick cooking spray.
  • Place the butter and sugar in the bowl of an electric stand mixer. Beat on high to cream the butter and sugar together until light and fluffy, 3-5 minutes. 
  • In a separate bowl, mix the flour, baking powder, cinnamon, nutmeg, and salt. 
  • Turn the mixer on low. Beat in the eggs and vanilla. Then alternate adding the flour mixture and sour cream, until both are combined in the batter.
  • Scrape the bowl with a spatula, then mix in the chopped walnuts. Scoop the batter into the prepared pan. 
  • Peel the pear. Then core and slice into thin 1/16-inch wedges. Arrange the slices around the top of the cake in a flower pattern, tucking them into the batter just deep enough to hold them in place. Sprinkle 1 tablespoon sugar over the top of the cake.
  • Bake the cake undisturbed for 60 minutes. Check the center of the cake with a toothpick. If it comes out clean, remove from the oven. If not, bake another 5-10 minutes. Cool completely before releasing from the pan and cutting.