Pecan Pear Coffee Cake

1 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
4 medium ripe pears, peeled and sliced (about 3 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 cup sour cream
1/2 cup chopped pecans
In a small bowl, combine the nuts, brown sugar and cinnamon; set
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, toss 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, beating well
after each addition.
Spread two-thirds of the batter into a greased 9-in. springform pan.
Top with the reserved nut mixture, pears and remaining batter.
Sprinkle with nuts and reserved topping mixture.
Bake at 350° for 50 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 if you can’t wait that long have a slice with some vanilla ice cream. Delish!!