California Bartlett Pear Coffee Cake

CALIFORNIA BARTLETT PEAR COFFEE CAKE

3 cups unbleached all-purpose flour 1 1/2 tsp baking powder 1 1/2 tsp baking soda 1/4 tsp salt 3/4 cup (1 1/2 sticks) unsalted butter, room temperature 1 1/3 cups granulated sugar 4 eggs 2 tsp vanilla extract 1 1/4 cups sour cream 3 medium firm but ripe California Bartlett pears, cut into bite-sized chunks 3/4 cup light brown sugar 1 tsp ground ginger 1 cup medium-chopped walnuts

Preheat oven to 350�F. Generously butter a 10-inch round cake pan or Bundt pan and set aside. Combine flour, baking powder, baking soda and salt and set aside. In a mixer, cream the butter and sugar together until light and fluffy. Add the eggs one by one, beating well after each addition. Then add the vanilla extract and the sour cream and mix just until the ingredients are incorporated. With the mixer on slow speed, gradually add the flour mixture until thoroughly incorporated. Batter will be sticky. With a rubber spatula or large spoon, carefully fold the pear chunks into the batter. Set aside.

In a small bowl, combine the brown sugar, ginger and walnuts. Place one-third of the batter in the bottom of the prepared cake pan. Sprinkle with one-third of the brown sugar mixture. Repeat layers twice more, ending with the brown sugar mixture. Bake for 60 to 70 minutes, until top is firm and a cake tester comes out clean. Makes 8 servings.