Reviewed: 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

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Patricia

Cooking Level: Intermediate

Home Town: Stratford, Ontario, Canada

Living In: Brussels, Ontario, Canada

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Reviewed: Jan. 1, 2009

Great cake. Delicate and rich flavor at the same time. I used canned pears (2 medium cans of pear halves in pear juice). I had no problems gettting the cake out of the pan either. I also used light sour cream, applesauce for the butter and AP flour for the cake flour (and followed sub directions given on allrecipes.com substitution chart). I didn't think that the spices overwhelmed the flavor of the pears but the pear taste doesn't jump out at you either. I'll make this cake again as one of our during-the-week desserts but not for a special occasion. Thanks for posting the recipe.

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Nov. 19, 2008

I followed this recipe exactly and it turned out delicious. Very moist, good texture and just sweet enough. I don't think it is very fair to rate this as a 4 star if you altered the ingredients and methods.

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NURSEARS

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Reviewed: 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.

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Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Aug. 31, 2008

VERY good cake! I didn't have pecans so I followed the advice of another reviewer and dumped in about 1/2 bag of toffee bits (I used Heath). The cake was AWESOME- but for my taste- I would have like more ginger and cinnamon- then it would have been five stars! I baked at 375 for 55 mins in a bundt pan. YUM!!! I will definitely use this recipe again!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: 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.

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marge

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Reviewed: Dec. 28, 2007

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

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maybelle76

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Reviewed: Nov. 9, 2007

I made this for a potluck breakfast without adding the ice cream topping. It came out moist, flavorful and looks beautiful after it is sliced. Everyone at the potluck loved this cake and several wanted the recipe.

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Oct. 19, 2007

fantastic recipe, great hit with my work mates

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C Ransford

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Reviewed: Nov. 15, 2006

This is soooo scrumptious. Took about 10 minutes longer to bake then the suggested time, but worth the wait.

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cutebluebunny

Cooking Level: Intermediate

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Reviewed: 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.

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Belinda Stafurik

Cooking Level: Intermediate

Living In: Gold Coast, Queensland, Australia

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Reviewed: Oct. 13, 2006

I had lots of fresh pears so I doubled the recipe and put it in 4 loaf pans. Great texture, moist. But even though I like ginger, it was too overpowering. I would half the spices and sugar in the crumble mixture. The pear cake itself even without that mixture would have been better I think.

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Gina M

Cooking Level: Expert

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Reviewed: Oct. 5, 2006

Moist, light flavor and delcious

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Lynn

Cooking Level: Intermediate

Home Town: Bryn Mawr, Pennsylvania, USA

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 5, 2006

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

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marney

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 16, 2005

This cake was very moist. I didn't have enough sourcream so I used half sourcream and half vanilla yogurt. Next time I won't use all the brown sugar/cin/ginger mixture in between layers. It overpowered the light pear taste.

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M&M

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Reviewed: Oct. 30, 2004

cake was pretty good. i fried some pears in butter and some honey and also made my own caramel sauce to top it. i think that without the fried pears i would have only rated three stars. also, i ended up with a lot of batter and the cake was over-flowing. i didnt mind, but just be weary. of course, if you bake a lot, you would know not to put as much batter in the pan as i did.

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JAREDTHEGREATER

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Reviewed: Oct. 13, 2004

This was a good cake. Had a little prep work, but overall not that difficult. Husband is a cake person and LOVED it. Not being a cake person, I thought it was okay. A little heavy on the cinnamon/spices for my taste, and I even used an extra pear. Didn't really care for the caramel topping with it. I think whipped cream would go better. It comes out very heavy!

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BARNKITTY

Cooking Level: Expert

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Reviewed: Oct. 3, 2004

Made exactly as recipe stated, it's a good cake. Nobody raved about it, so for the amount of work required, I probably won't make it again.

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ArmyMom

Cooking Level: Expert

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Reviewed: Oct. 1, 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...

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Nancy's International Cooking

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Sour Cream Pear Cake

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