Yogurt Mousse With Raspberry Sauce
Yogurt Mousse With Raspberry Sauce requires roughly 45 minutes from start to finish. For $3.13
Apple Nut Sour Cream Coffee Cake
Details
- Serving Size: 5
- Weight Watchers: 40 Points
Cuisine
- morning meal
- dessert
- brunch
- breakfast
Ingredients
- Small amount of vegetable shortening and flour for preparing pan
- 1 cup toasted walnuts or pecans, coarsely chopped
- 1/3 cup firmly packed light brown sugar
- 1 teaspoon ground cinnamon
- 1/3 cup all-purpose flour
- ¼ cup unsalted butter, chilled
- 2 Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
- 2 teaspoons freshly squeezed lemon juice
- 1¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup sour cream
Instructions
Ingredients
Small amount of vegetable shortening and flour for preparing pan
Topping
cup toasted walnuts or pecans, coarsely chopped
/3 cup firmly packed light brown sugar
In a small mixing bowl, combine nuts, brown sugar, and cinnamon. Set aside.
Filling
¼ cup unsalted butter, chilled
Bosc or Bartlett pears (about 2 cups), peeled, cored, and coarsely chopped
teaspoons freshly squeezed lemon juice
In a medium mixing bowl, combine 1/3 cup flour and ¼ cup butter. With a
pastry blender or two knives, cut butter into flour until the mixture
Add ¾ cup of the topping nut mixture; stir to
Toss pears with lemon juice. Set aside.
Batter
½ cup unsalted butter, room temperature
Preheat oven to 350 degrees F. Prepare one 9x9x2 inch square pan or 9
inch round springform pan; lightly grease the pan with shortening and
dust with flour. Tip: to make baked cake easier to remove from pan,
lightly grease the pan, line the bottom with parchment paper, and then
lightly grease the top of the parchment paper and dust the pan with
In a large bowl of an electric mixer, cream the butter and sugar until light and fluffy.
Tip: To cream, start by placing the butter in the bowl, with an
electric mixer on medium speed begin by beating the butter about 1
minute until it is smooth and light in color.
still on medium speed, slowly add the sugar to the butter, either one
tablespoon at a time, or in a very slow steady stream, taking from 3 to 5
minutes to add all of the sugar, and beating until the butter and sugar
are fully incorporated and the mixture is a light, or pale yellow
color, with a fluffy texture. While adding the sugar, stop the mixer
occasionally to scrape the mixture off the paddle and scrape down the
sides and bottom of the bowl with a rubber spatula so the mixture blends
Add eggs one at a time, beating until thoroughly mixed.
Add the vanilla along with the last egg.
Tip: For each egg, crack the egg into a small bowl and whisk with a
fork to thoroughly break up the egg before adding to the creamed
mixture. Start with the mixer on low speed so the liquid from the egg
doesn’t splatter, once the egg is partially mixed increase the speed to
medium. Each egg should be fully incorporated into the mixture before
adding the next egg, taking about one minute to blend in each egg.
With the mixer on low speed, add about ½ of the flour mixture, mix just
until the flour is almost completely blended. Scrape the bowl down, and
add the sour cream, blending just until mixed. Scrape the bowl down
again and then add the remaining ½ flour mixture, mix just until
blended, scraping down the side of the bowl as needed.
two-thirds of the batter in the prepared pan.
Layer pears on top of the filling. Gently
spread the remaining batter over the pears.
Bake
Bake 60 minutes, or until a long
toothpick, wooden skewer, or cake tester inserted in the center comes
out clean. Cool on a wire cooling rack for 20 minutes then remove cake
from pan and finish cooling on wire rack. If pan was lined with
parchment paper, grab the top edges of the parchment paper and lift cake
Remove parchment paper and discard. If using a springform
pan, remove pan from oven and let cool about 15 minutes. Loosen side of
pan, then grabbing the top edges of the parchment paper, lift cake from
pan and finish cooling on wire rack.
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