Recipe 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!"
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3 1/2 cups
1 1/2 teaspoons
1 1/2 teaspoons
1 1/3 cups
1 1/4 cups
pears, cored and finely chopped
packed light brown sugar
caramel ice cream topping
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.
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.
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.
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.
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
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...
Delicious and moist. I used all purpose flour, omitted the ginger and added more cinnamon. I also did not use the caramel topping. I did however use a light powdered sugar/milk/vanilla icing. The brown sugar/cinnamon/pecan topping is the best part. A bit time consuming but well worth the effort.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Sour Cream Pear Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 240
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