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1
Blend first 4 ingredients in processor until nuts are coarsely chopped.
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2
Add butter; using on/off turns, blend until coarse crumbs form.
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3
Preheat oven to 350F.
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4
Butter and flour 13x9x2-inch metal baking pan.
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5
Sift flour, baking powder, salt, and baking soda into medium bowl.
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6
Using electric mixer, beat butter in large bowl until fluffy.
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7
Gradually add both sugars and beat until well blended.
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8
Beat in eggs, 1 at a time, then lemon peel and vanilla.
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9
Blend sour cream and milk in small bowl.
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10
Beat in sour cream mixture alternately with dry ingredients in 3 additions each.
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11
Spread half of cake batter in prepared pan.
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12
Sprinkle half of topping over; cover with pears.
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13
Spread remaining batter over; sprinkle with remaining topping.
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14
Bake until top is brown and tester inserted into center comes out clean, about 50 minutes.
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15
Cool cake completely in pan on rack.
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16
(Can be made 1 day ahead.
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17
Cover and store at room temperature.)
