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!

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 612 Calories

Ingredients

• 2 teaspoons vanilla extract
• 1 cup chopped pecans
• 4 eggs
• 1 teaspoon ground ginger
• 1 tablespoon butter
• 2 tablespoons cinnamon sugar
• 3 medium pears, cored and finely chopped
• 0.25 teaspoon salt
• 0.75 cup butter, softened
• 0.75 cup packed light brown sugar
• 1.5 teaspoons baking soda
• 0.25 teaspoon ground cinnamon
• 1.5 teaspoons baking powder
• 0.5 cup caramel ice cream topping
• 1.3333333730698 cups white sugar
• 1.25 cups sour cream
• 3.5 cups cake flour

Recipe Instructions

Step 1

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.

Step 2

In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.

Step 3

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.

Step 4

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.

Step 5

When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

Step 6

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.