Apple-Pear Sour Cream Cake

I have made this cake dozens of times for breakfast, brunches, a gift to welcome a new neighbor, or simply get together with friends. This simple cake is very moist because it has apples, pears, and sour cream. Nuts are another ingredient that can be added for more flavor. The cake mix is very helpful for this recipe because it saves time. This kind of cake served as breakfast after a long walk is a perfect choice, accompanied with fresh fruits in season, and a cup of Latte is heaven.

Ingredients:
2 cups all-purpose flour
1 tbs baking powder
1/2 tsp baking soda
1 cup sugar
1/4 tsp salt
1/4 nutmeg
1/4 tsp allspice
1/4 cup melted coconut oil and cooled
1/4 cup butter melted and cooled
1 cup total of finely diced apples and pears
1 cup sour cream
2 eggs
Crumb topping:
1/4 cup brown sugar
1/4 cup all-purpose flour
1/4 cup chopped walnuts
3 tbs butter
1 tsp ground cinnamon

Directions:
Preheat oven to 350°. Butter a 9 inch tube or Bundt cake pan.

First prepare the crumb topping: in a small bowl, combine brown sugar, flour, walnuts, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Set aside.

In a large bowl, combine flour, baking powder, baking soda, sugar, salt, allspice, and nutmeg.

 

 In another small bowl, combine melted oil, butter, eggs and sour cream and mix until they all well

combined. Make a well in the center of the flour mixture and stir the butter mixture into the well. Stir until the batter is just smooth and velvety.

 Stir in diced apples and pears.

 Spread cake batter in the prepared pan.

 Sprinkle with crumb topping.

Bake cake for 1 hour or until the crumbs are lightly browned and the cake tester comes out clean.

Cool the cake in the pan for 30 minutes. Invert the cake pan and remove the cake over a serving plate.