Sour Cream Pear Cake Recipe
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Sour Cream Pear Cake

By: rita  
"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!"

Rating: This weblink has been rated 19 times with an average star rating of 4.4 Read Reviews (19)

Rate/Review | 1,045 people have saved this

Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 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

  1. 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.
  2. In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 613 | Total Fat: 26.8g | Cholesterol: 115mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2008 by Pesco 
I made this as a 13x9 coffee cake with only two layers. I thought the batter needed more... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 3, 2004 by ArmyMom Supporting Member (Click to learn more about Supporting Membership)
Made exactly as recipe stated, it's a good cake. Nobody raved about it, so for the amount of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 28, 2007 by maybelle76 
Delicious! I made for Christmas morning and my family loved it. I will make again. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
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
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 17, 2009 by Patricia 
This cake was wonderful. I used more cinnamon instead of ginger and walnuts instead of pecan.... MORE

 
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