Pear Walnut Coffee Cake

Preheat oven to 350 F. Grease an 8-inch springform pan and line bottom with parchment paper.

Add 3/4 cup of the chopped walnuts, flour, baking powder and salt in a food processor. Blend the mixture until smooth. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add the first listed amount of sugar and continue to beat until well combined and fluffy. Add eggs, one at a time until blended, followed by vanilla extract. Add the flour mixture. Beat until well combined.

Pour batter into the prepared cake pan and smooth the top. Gently push the whole pears into the batter (stem side facing up), pressing them all the way to the bottom of the cake so that only part of the top and stem is exposed (see photo).

Mix the remaining 1/4 cup walnuts with the second listed amount of sugar and sprinkle over the top of the cake. Bake the cake for 60 to 70 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cake cool completely before serving.