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Sour Cream Pear Cake

SUBMITTED BY: rita PHOTO BY: Trixie

"Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!"

RECIPE RATING:

Read Reviews (14)

Review/Rate This Recipe

PREP TIME	20 Min
COOK TIME	1 Hr
READY IN	1 Hr 20 Min

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon butter
2 tablespoons cinnamon sugar
3 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
1 1/3 cups white sugar
4 eggs
2 teaspoons vanilla extract
1 1/4 cups sour cream
3 medium pears, cored and finely chopped
3/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
1/2 cup caramel ice cream topping

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.
In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and sour cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
Bake for 50 to 60 minutes in the preheated oven, until the top of the cake springs back when lightly pressed, or a knife inserted into the crown comes out clean. Cool the cake in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't come out of the pan, tap it firmly with a knife on the bottom and sides of the pan. Set aside to cool completely.
When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

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REVIEWS

Reviewed on Oct. 27, 2006 by Belinda Stafurik

This cake was delicious. A great cake to make that's quick and easy and perfect for an... MORE

Reviewed on Oct. 1, 2004 by Nancy's International Cooking

Not a 1,2,3 Cake! I will make this for company (The day before!) Also, I thought I had ALL... MORE

Reviewed on Feb. 20, 2008 by marge

I made a rookie mistake and didn't check my pantry and found I was out of nuts! I thought... MORE

Reviewed on Oct. 16, 2005 by M&M

This cake was very moist. I didn't have enough sourcream so I used half sourcream and half... MORE

Reviewed on Oct. 30, 2004 by JAREDTHEGREATER

cake was pretty good. i fried some pears in butter and some honey and also made my own caramel... MORE

Reviewed on Oct. 3, 2004 by COOKINMOM3

Made exactly as recipe stated, it's a good cake. Nobody raved about it, so for the amount of... MORE

Reviewed on Dec. 28, 2007 by maybelle76

Delicious! I made for Christmas morning and my family loved it. I will make again. MORE

Reviewed on Nov. 9, 2007 by GRCORGI

I made this for a potluck breakfast without adding the ice cream topping. It came out moist,... MORE

Reviewed on Oct. 19, 2007 by C Ransford

fantastic recipe, great hit with my work mates MORE

Reviewed on Nov. 15, 2006 by cutebluebunny

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