Walnut-Pear Sour Cream Cake

1 c. chopped walnuts
1/2 c. packed brown sugar
1 tsp. cinnamon
1/2 c. butter
1/2 c. flour
2 medium pears, peeled, cored and sliced
2 tsp. lemon juice
1 1/4 c. flour
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
1 tsp. vanilla
2 eggs
1 (8 oz) carton sour cream
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Grease a 9 inch springform pan or
9x9x2 inch baking pan. Combine the cup nuts, brown sugar and cinnamon.
Topping: Cut the 1/2 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 cup flour, baking soda, powder and salt;set aside.
In a large bowl, beat 1/2 cup butter with an electric mixer for 30 seconds.
Beat in sugar and vanilla. Add eggs, one at a time, beating well after each.
Add flour mixture and sour cream, alternately to batter.
Beat at low speed after each addition until combined.
Spread two-thirds batter into the prepared pan.
Sprinkle with reserved nut mixture. Layer pears on top.
Gently spread remaining batter over pears.
Sprinkle with reserved topping. Bake 10 minutes.
For a chunkytop, use 1/2 cup more nuts.
Bake 45-50 minutes more or until a wooden toothpick comes out clean.
Cool in pan on rack for 10 minutes. Remove side of springform pan, if using.
Cool at least 1 hour.
Serve warm with whipped cream, if desired. Serves 12.

From the Inn at Poplar Corner cookbook