Sour cream pear cake
Here is the most unique yet perfect summer-time dessert.
Two things I’ll tell you upfront: there are several steps involved in baking this pear cake, but they’re not hard, and you need a bunt pan.
If you’re still with me on this one, you’ll be glad you stuck it out once you serve this deliciously moist (thanks to the sour cream) cake, especially if you drizzle warm caramel sauce on top along with a scoop or two of vanilla bean ice cream.
Some pointers: Definitely grease your bunt pan well, using a paper towel to get into all the crevices. Use canned pears rather than fresh—they seem to bake better. Go ahead and use fat-free sour cream—moisture is what we’re getting out of this ingredient, not necessarily a certain taste. However, use real butter. And did I mention be sure to serve with warm caramel sauce and vanilla bean ice cream?
Enjoy!
Sour cream pear cake
Cake ingredients: 1 ¼ C. flour
½ tsp. baking powder
½ tsp. baking soda
¼ C. butter
½ C. white sugar
2 eggs
1 tsp. vanilla
1/3 C. sour cream
1 lg. can pears, chopped
Crumble topping:
¼ C. brown sugar
1 tsp. cinnamon
1 tsp. ginger
1/3 C. walnuts, chopped
Directions:
1. Cake: Cream butter and white sugar, adding eggs. Mix well. Add vanilla and sour cream; don’t over beat. Gradually add flour, baking soda and baking powder. Fold in pears.
2. Crumble: Mix brown sugar, cinnamon, ginger and walnuts.
3. Generously grease a 9-inch bunt pan and then sprinkle with cinnamon and sugar.
4. Pour half of the batter evenly in the bunt. Add half of the crumble topping. Pour remaining batter on top and then add the remaining crumble topping.
5. Bake at 350 degrees for about 50 minutes or so. Cool the cake in its pan for about 20 minutes before turning upside down to remove and serve.
1 Comment
deb butler writes:
boy was this good. I only had to cook mine for about 40 minutes. I used a toothpick to test it. It was hard to have just one slice. It was gone that evening.
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