Sour Cream Pear Cake Recipe

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Most Helpful Positive Review

Feb 20, 2008

I made a rookie mistake and didn't check my pantry and found I was out of nuts! I thought about chocolate chips but decided they would overpower the taste so I grabbed a half bag of skor bits and poured them in the brown sugar, cinnamon mixture. The strusel in the middle turned into a tasty butterscotch swirl. The topping was the best though as it was almost like a brown sugar sauce in spots where the mixture was blobbed. So good! I wouldn't make it any other way now.

—marge

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Most Helpful Critical Review

Sep 21, 2008

I made this as a 13x9 coffee cake with only two layers. I thought the batter needed more liquid - it was difficult to spread in the pan - and after baking found the cake entirely too dry.

—Pesco

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22 Ratings

Oct 27, 2006

This cake was delicious. A great cake to make that's quick and easy and perfect for an afternoon snack with coffee. I used almonds instead of pecans as I didn't have them. I also used a loaf tin instead of a tube tin so I had to bake a little bit longer for the middle to cook. The cinnamon sugar coating used to greased the tin caramelised slightly which gave it a great texture. Didn't use the caramel topping..I think it's sweet enough.

—Belinda Stafurik

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Oct 07, 2011

my only changes were to increase the cinnamon and used all purpose flour. 1/4 tsp did not sound like much. However, there is the cinnamon suagr in the crust when it was buttered and it didn't really need the extra cinnamon after all. Great way to use up the too many ripe pears I had on hand! mine came out nice an moist. I did not use the carmel. I like carmel...but this cake is quite sweet as it is and added carmel would make it just too sweet for me.

—camohn

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Oct 01, 2004

Not a 1,2,3 Cake! I will make this for company (The day before!) Also, I thought I had ALL the necessary ingredience...Wrong! I wasn't aware that, What the pear tree gave us, was eaten and the rest shared with neighbors. So, I used strained canned peaches, as a substitute. The remainer of the sour cream, in the frig. went bad....so I used plain yogurt, instead. Since I had all the other ingredients, including the Carmel topping, it was great! Maybe, I should re-name this..."The Substitue Bundt." PS: It also needs More than 2 TBS.Cinnamon sugar for coating...

—Nancy's International Cooking

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Sep 13, 2010

I made this cake and everyone loved it. I also had a few people ask for the recipe. I made it exactly as written except I substituted splenda for the white sugar to cut some of the calories.

—citygal

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Sep 17, 2009

This cake was wonderful. I used more cinnamon instead of ginger and walnuts instead of pecan. Everyone love it. will definately make again. I also used all purpose flour instead of cake flour and it turned out great. Thank you

—Patricia

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Oct 05, 2006

Very moist. Love the pecan mixture's taste and texture.

—marney

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Nutrition

Calories
612 kcal
31%

Carbohydrates
88.6 g
29%

Cholesterol
114 mg
38%

Fat
26.7 g
41%

Fiber
3.1 g
12%

Protein
7.7 g
15%

Sodium
444 mg
18%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sour Cream Pear Cake

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 612
Calories from Fat: 240

% Daily Value *
Total Fat 26.7g 41 %
Saturated Fat 12.2g 61 %
Cholesterol 114mg 38 %
Sodium 444mg 18 %
Potassium 228mg 6 %
Total Carbohydrates 88.6g 29 %
Dietary Fiber 3.1g 12 %
Protein 7.7g 15 %
** Sugars 40.4g
Vitamin A 13 %
Vitamin C 4 %
Calcium 14 %
Iron 39 %
Thiamin 47 %
Niacin 37 %
Vitamin B6 5 %
Magnesium 10 %
Folate 52 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.