1

Preheat oven to 350°F. Grease a 9-inch springform pan or 9x9x2-inch baking pan. Set aside.

2

In a medium bowl, combine the 1 cup nuts, the brown sugar and cinnamon.

3

For topping: In a medium bowl, cut the ¼ cup butter into the 1/3 cup flour to make coarse crumbs. Stir in ¾ cup of the nut mixture. Set nut mixture and topping aside.

4

In a medium bowl, toss pears with lemon juice; set aside. In a medium bowl, combine the 1¾ cups flour, the baking powder, baking soda and salt; set aside.

5

In a large bowl, beat the ½ cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and vanilla; beat until well mixed. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to butter mixture. Beat on low speed after each addition until combined.

6

Spread two-thirds of the batter into prepared pan. Sprinkle with reserved nut mixture. Layer pears on top. Gently spread remaining batter over pears. Sprinkle with reserved topping. Bake 10 minutes. If desired, for a chunky top, sprinkle with the ½ cup nuts. Bake for 45 to 50 minutes more or until a toothpick inserted in the center comes out clean.

7

Cool in pan on a rack for 10 minutes. Remove sides of springform pan, if using. Cool for at least an hour.

8

Serve the coffee cake warm. If desired, top individual servings with whipped cream.