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Preheat oven to 350u00b0. Butter and flour a 9-in. tube pan* or 10- to 11-cup nonstick Bundt pan, knocking out excess flour.
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Make topping: Combine brown sugar, walnuts, and cinnamon in a small bowl. Slice pears lengthwise 1/3 in. thick if using tube pan or chop if using Bundt pan.
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Make cake: Beat butter and granulated sugar with a mixer until fluffy. Add eggs one at a time, mixing well and scraping inside of bowl after each addition. Scrape seeds from vanilla bean and add to bowl (save pod for another use). Add syrup and sour cream; beat to combine.
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Combine dry ingredients. Add to batter and beat on low speed until blended; batter will be thick.
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Sprinkle half the nut mixture in pan, then arrange half the pears on top. Spoon half the batter over pears and spread evenly. Repeat layers. Bake until a toothpick inserted in center comes out clean, 55 to 60 minutes for a tube pan, 45 minutes for a Bundt pan.
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Let cool in pan on a rack about 45 minutes. Loosen cake from sides of pan with a small, slender spatula and invert onto a plate. If any toppings stick in pan, loosen with spatula and replace on cake.
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*You can order a 9-in. tube pan ($18) from amazon.com.
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Make ahead: Up to 1 day, chilled; set on a baking sheet, wrap in foil, and rewarm in a 350u00b0 oven about 15 minutes.
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Note: Nutritional analysis is per serving.
