Total Time
4 Hours 15 Mins
Yield
Serves 10 to 12
Photo: Annabelle Breakey; Styling: Karen Shinto

How to Make It

Step 1

Preheat oven to 350°. Butter and flour a 9-in. tube pan* or 10- to 11-cup nonstick Bundt pan, knocking out excess flour.

Step 2

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.

Step 3

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.

Step 4

Combine dry ingredients. Add to batter and beat on low speed until blended; batter will be thick.

Step 5

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.

Step 6

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.

Step 7

*You can order a 9-in. tube pan ($18) from amazon.com.

Step 8

Make ahead: Up to 1 day, chilled; set on a baking sheet, wrap in foil, and rewarm in a 350° oven about 15 minutes.

Step 9

Note: Nutritional analysis is per serving.

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