Sour Cream Pear Cake
Description
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!
Ingredients
•
1 tablespoon butter
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2 tablespoons cinnamon sugar
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3 1/2 cups cake flour
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1 1/2 teaspoons baking powder
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1 1/2 teaspoons baking soda
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1/4 teaspoon salt
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1 1/3 cups white sugar
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3/4 cup butter, softened
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4 eggs
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1 1/4 cups sour cream
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2 teaspoons vanilla extract
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3 medium pears, cored and finely chopped
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1 cup chopped pecans
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3/4 cup packed light brown sugar
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1 teaspoon ground ginger
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1/4 teaspoon ground cinnamon
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1/2 cup caramel ice cream topping
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Generously grease a 9-inch fluted tube pan (such as Bundt) with 1 tablespoon butter; sprinkle in cinnamon sugar, tilting to coat the pan. Shake out excess.
3
Whisk cake flour, baking powder, baking soda, and salt together in a medium bowl; set aside.
4
Beat white sugar and 3/4 cup butter together in a separate bowl using an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla just until blended; gradually stir in flour mixture until fully incorporated. Fold in pears using a rubber spatula.
5
Stir pecans, brown sugar, ginger, and cinnamon together in a small bowl. Spoon 1/3 batter into the prepared pan; sprinkle with 1/3 pecan mixture. Repeat layers two more times, ending with pecan mixture.
6
Bake in the preheated oven until top of cake springs back when lightly pressed or a knife inserted into crown comes out clean, 50 to 60 minutes.
7
Cool on a wire rack for 15 minutes, then carefully run a knife around the edges, tap the pan firmly a few times, and shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the 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.
8
Transfer cake to a serving plate using two spatulas. Drizzle with caramel ice cream topping before serving.