Pecan Pear Coffee Cake

I'm posting this recipe with only a few days left here on the coast. It's early in the morning and time is ticking down on the clock. I'm drinking my coffee and looking out the window thinking about all the subtle changes that are now taking place. Most of all the tourist have left town and the daylight hours have grown shorter. I go outside and notice even the waves sound louder and the scent from the coastal pines is stronger. It will be hard to leave.

The following recipe was a little complicated but worth it. The batter was delicious and the end result was a very moist and not too sweet for in the morning.The recipe was adapted from the Taste of Home Magazine.

Ingredients:

Topping:
1/2 cup chopped pecans
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup all-purpose flour
1/4 cup cold butter, cubed

Filling:
3 medium ripe pears, peeled and sliced (about 2 cups)
2 teaspoons lemon juice
1/2 cup butter, softened
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
1/2 cup Greek plain yogurt
1/2 cup chopped pecans

Directions:

In a small bowl, combine the pecans, brown sugar and cinnamon; set aside. Place flour in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in 3/4 cup of nut mixture; set aside for topping. Set aside remaining nut mixture for filling.

In a small bowl add pears with lemon juice; set aside. In another bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with sour cream and yogurt mixture, beating well after each addition.

Spread two-thirds of the batter into a greased 9-inch springform pan. Top with the reserved nut mixture, pears and remaining batter. Sprinkle with pecans and reserved topping mixture.

Bake at 350 degrees for 55-55 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour before cutting. Approx 12 servings. Enjoy!