| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cyberealm, Cakes |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Butter |
| 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Salt |
| 1/2 |
c |
Sour cream |
| 1 1/2 |
c |
Pears, peeled, cored, diced |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Brown sugar |
| 3/4 |
ts |
Cinnamon |
| 2 |
tb |
Soft butter |
| 1/2 |
c |
Walnuts, chopped |
INSTRUCTIONS
NUT TOPPING
1. Cream butter and sugar until light and fluffy. Beat in vanilla;
then egg. Beat until smooth.
2. Mix flour, powder soda, and salt. Add to butter mixture
alternately with sour cream. Mix just to blend after each addition.
Fold in pears. Spread in an 8" greased square pan.
3. Mix brown sugar, cinnamon and the soft butter until well combined.
Stir in the chopped walnuts. Sprinkle the nut topping evenly over the
cake.
4. Bake at 350F for 40-45 minutes or until top is well-browned and a
pick comes out clean. Cut into squares and serve warm or at room
temperature.
Source: Brigitte Sealing, Cyberealm BBS, Watertown, NY Typed for you
by: Linda Field, Cyberealm BBS, Watertown NY 1993 315-786-1120
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber3.zip
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