Sour Cream Pear Cake Recipes

PEAR CAKE WITH SOUR CREAM TOPPING

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.

SOUR CREAM PEAR CAKE

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.

APRICOT, ALMOND & PINEAPPLE SOUR CREAM COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, almond flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer half the batter to a greased 10-in. springform pan. Mix pineapple and apricot preserves; drop by tablespoonfuls over batter. Carefully top with remaining batter. Sprinkle with almonds. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool completely. Remove rim from pan. Sprinkle with confectioners' sugar if desired.

SOUR CREAM PEAR CAKE

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.