Sour Cream Pear Cake Recipe

Ingredients
<br>- 1 tablespoon butter
<br>- 2 tablespoons cinnamon sugar
<br>- 3 ½ cups cake flour
<br>- 1 ½ teaspoons baking powder
<br>- 1 ½ teaspoons baking soda
<br>- ¼ teaspoon salt
<br>- ¾ cup butter, softened
<br>- 1 ⅓ cups white sugar
<br>- 4  eggs
<br>- 2 teaspoons vanilla extract
<br>- 1 ¼ cups sour cream
<br>- 3 medium pears, cored and finely chopped
<br>- ¾ cup packed light brown sugar
<br>- ¼ teaspoon ground cinnamon
<br>- 1 teaspoon ground ginger
<br>- 1 cup chopped pecans
<br>- ½ cup caramel ice cream topping
<br><p></p>Directions
<br>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.
<br>step 2: In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.
<br>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.
<br>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.
<br>step 5: 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.
<br>step 6: When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.
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Ingredients
- 1 tablespoon butter
- 2 tablespoons cinnamon sugar
- 3 ½ cups cake flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup butter, softened
- 1 ⅓ cups white sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1 ¼ cups sour cream
- 3 medium pears, cored and finely chopped
- ¾ cup packed light brown sugar
- ¼ teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup chopped pecans
- ½ cup caramel ice cream topping

Directions
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: 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.
step 6: When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

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