Walnut-Pear Sour Cream Coffee Cake

85 mins (prep 30, cooking 55)
14 ingredients
12 servings
I made this prize winning cake this morning and I just loved it. I substituted Bob's Red Mill Whole Wheat Pastry Flour for the all purpose flour and I used soy sour cream and vegan margarine instead any dairy products. The flavor is very nice and nutty. It would go great with a cup of grain beverage coffee. I got this recipe from a Better Homes & Gardens mini-book called the Best of Hometown Cooking. This tasted much better after sitting in the fridge overnight.

Categories:  breads , <-4-hours , coffee-cakes , time-to-make ,
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Serving Size (77.44 g)
Servings 12
Amount per Serving
Calories 289.45 Calories from Fat 127.98
% Daily Value *
Total Fat 14.22g 262.46%
Saturated Fat 8.88g 532.71%
Trans Fat 0.48g %
Cholesterol 38.41mg 153.63%
Sodium 245.4mg 122.7%
Total Carbohydrate 38.32g 153.28%
Dietary Fiber 0.71 g 33.91%
Sugars 20.14 g %
Protein 3.04g 73.0%
Vitamin A 432.65IU% Vitamin C 0.5mg%
Calcium 52.81mg% Iron 1.08mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped walnuts, packed brown sugar, medium pears


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