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1
Preheat oven to 350F (180C).
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2
Grease a 9-inch springform pan or 9 x 9 x 2-inch baking pan.
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3
Combine the 1 cup chopped nuts, brown sugar and cinnamon.
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4
FOR TOPPING: Cut the 1/4 cup of cubed butter into 13 cup flour to make coarse crumbs.
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5
Stir in 3/4 cup nut mixture.
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6
Set nut mixture and topping aside.
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7
Toss pears with lemon juice; set aside.
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8
In medium bowl, combine the 1 3/4 cups flour, baking powder, baking soda and salt; set aside.
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9
In a large bowl, beat 1/2 cup softened butter with an electric mixer for 30 seconds.
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10
Beat in the granulated sugar and vanilla extract.
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11
Add eggs, one at a time, beating well after each.
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12
Add flour mixture and sour cream alternately to batter.
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13
Beat on low speed after each addition until combined.
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14
Spread two-thirds of the batter into the prepared pan.
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15
Sprinkle with reserved nut mixture.
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16
Layer pears over top.
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17
Gently spread remaining batter over pears.
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18
Sprinkle with reserved topping.
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19
Bake 10 minutes.
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20
For a chunky top, sprinkle with 1/2 cup more chopped nuts.
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21
Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean.
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22
Cool in pan on wire rack for 10 minutes.
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23
Remove side of springform pan, if using.
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24
Cool at least one hour.
