Pear-Walnut Coffee Cake

Ingredients:	Cake: ¼ cup soft butter or margarine ½ cup sugar ½ teaspoon vanilla 1 egg 1 cup flour ½ teaspoon baking soda ½ teaspoon baking powder ¼ teaspoon salt ½ cup sour cream 1 large pear, peeled, diced (about 1 ½ cups, or one 14.5 oz can of pear tidbits) NUT TOPPING: ½ cup packed light brown sugar ¾ teaspoon ground cinnamon 2 Tablespoon soft butter or margarine 1/2 cup chopped walnuts
Directions:	Cake: Cream butter and sugar until light and fluffy. Beat in vanilla, then egg, beating until smooth. In a separate bowl, 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 (or about 9x13 if doubling) baking pan. Sprinkle evenly with nut topping. Bake at 350 for 40 to 45 minutes or until top is well browned and cake tests done when a pick is inserted near center. Cut into squares and serve warm, at room temperature, or cold the next day! NUT TOPPING: Mix brown sugar, cinnamon, and butter until well combined. Stir in chopped walnuts.