You will find this cake quick to put together for a weekend breakfast treat. It is tender, moist and amber-colored flecked with pears and crisply topped with a butter brown sugar and nut layer.

For 1 coffee cake, 6 to 8 servings, you will need:

1/4 c. soft butter
1/2 c. granulated sugar
1/2 tsp. vanilla
1 egg
1 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sour cream
1 lg. pear, peeled, diced (about 1 1/2 c.)
Nut Topping (recipe follows)

NUT TOPPING:

1/2 c. light brown sugar, packed
3/4 tsp. ground cinnamon
2 tbsp. soft butter
1/2 c. walnuts, chopped

NUT TOPPING: Mix brown sugar, cinnamon, soft butter until well combined. Stir in 1/2 cup chopped walnuts.

Cream butter and sugar until light and fluffy. Beat in vanilla, then egg, beating until smooth. Mix flour, soda, baking powder and salt. Add to butter mixture alternately with sour cream, mixing just to blend after each addition. Fold in pears. Spread in a greased 8 inch square baking pan. Sprinkle evenly with Nut Topping. Bake at 350 degrees 40 to 45 minutes or until top is well browned and cake tests done when a pick in inserted near center. Cut into squares and serve warm or at room temperature.