Lewiston Country Fair Winning Recipes

Lewiston Porter Sentinel, September 30, 2006

Walnut Pear Sour Cream Cake (Best of Show)

Bake: 55 minutes
Cool: 1 hour 10 minutes

1 cup broken walnuts
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1/4 cup butter
1/3 cup all-purpose flour
2 medium pears, peeled, cored, and sliced (about 2 cups)
2 teaspoons lemon juice
1-3/4 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 8-ounce carton dairy sour cream

Preheat oven to 350 degrees F. Grease a 9-inch springform pan or 9x9x2-inch baking pan. Combine the one cup nuts, brown sugar, and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.

Toss pears with lemon juice; set aside. In a medium bowl combine the 1-3/4 cups flour, baking powder, soda, and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.

Spread two-thirds batter into the prepared pan. Sprinkle with reserved nut mixture. Layer pears over top. Gently spread remaining batter over pears. Sprinkle with reserved topping. Bake 10 minutes. For a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan, if using. Cool at least one hour. Serve warm with whipped cream, if desired. Makes 12 servings.

Back to article: Country Fair brings out young and old to compete for ribbons

Fair Winners List

See two of the winning recipes:
Butternut Squash Soup (First Place)
Walnut Pear Sour Cream Cake (Best of Show)