SOUR CREAM PEAR CAKE
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!
Provided by rita
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g
PEAR CAKE WITH SOUR CREAM TOPPING
This is a great way to combine bread and fruit for an all-in-one breakfast. The cake is very tasty and the unique topping is simply delicious.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs and lemon zest; mix well. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Spread batter into a greased 13x9-in. or 3-qt. baking dish. Slice pear halves; arrange slices in rows on top of batter. Mix topping ingredients until smooth; spread over pears. Bake until a toothpick inserted in center comes out clean, 30-35 minutes.
Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM PEAR CAKE
Make and share this Sour Cream Pear Cake recipe from Food.com.
Provided by Sherrybeth
Categories Dessert
Time 2h30m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Generously spray a tube pan with non-stick cooking spray and sprinkle cinnamon sugar mixture into the pan.
- Shake the pan so that the mixture covers it, then shake excess out of the pan.
- 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 butter flavoring.
- Then blend in the sour cream, mixing just until blended.
- Gradually stir in the flour mixture until fully mixed.
- Fold in the chopped pears using a spatula.
- In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans.
- Spoon 1/3 of this batter into the prepared pan.
- Sprinkle with 1/3 of the pecan mixture.
- Repeat this process two more times ending with a mixture of pecans on top.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
- Cool the cake in the pan for 15 minutes, then invert it on to a cooling rack.
- If it doesn't want to come out, then run a knife around the outside edge of the cake. Set aside to cool completely.
- When cool, transfer the cake to a serving plate.
- Drizzle with the caramel ice cream topping before serving.
Nutrition Facts : Calories 612.1, Fat 27.1, SaturatedFat 12.8, Cholesterol 116.3, Sodium 481.1, Carbohydrate 87.3, Fiber 3, Sugar 42.4, Protein 7.6
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