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).

Step 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.

Step 3

Whisk cake flour, baking powder, baking soda, and salt together in a medium bowl; set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Step 8

Transfer cake to a serving plate using two spatulas. Drizzle with caramel ice cream topping before serving.