For a richer flavor, use brown butter instead of softened butter. Adjust the amount of cinnamon and ginger to your personal preference. To prevent the pears from sinking to the bottom, toss them lightly with a tablespoon of flour before folding them into the batter. Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra touch of indulgence.
Sour Cream Pear Cake
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PREP TIME20 mins
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COOK TIME1 hrs
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TOTAL TIME1 hrs 20 mins
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SERVING12 People
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VIEWS133
Embrace the season with this exquisitely moist Sour Cream Pear Cake. Each bite offers a delightful blend of tender pears, rich sour cream, and warm spices, creating a symphony of flavors that dance on your palate. Perfect for a cozy brunch or a sophisticated dessert, this cake is sure to impress.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate89 g
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Cholesterol106 mg
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Fiber3 g
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Protein8 g
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Saturated Fat12 g
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Sodium444 mg
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Sugar40 g
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Fat27 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepGenerously 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 any excess. (5 minutes)
03
StepIn a medium bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside. (3 minutes)
04
StepIn a large bowl, using an electric mixer, beat granulated sugar and 3/4 cup butter until light and fluffy. Beat in eggs, one at a time, then stir in sour cream and vanilla extract until just combined. Gradually add the flour mixture, mixing until just incorporated. Fold in the chopped pears. (10 minutes)
05
StepIn a small bowl, combine pecans, brown sugar, ginger, and cinnamon. (3 minutes)
06
StepSpoon 1/3 of the batter into the prepared pan, sprinkle with 1/3 of the pecan mixture. Repeat layers twice more, ending with the remaining pecan mixture. (7 minutes)
07
StepBake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. (55 minutes)
08
StepCool the cake in the pan on a wire rack for 15 minutes. Loosen the edges with a knife, then invert onto a wire rack to cool completely. (2 hours)
09
StepTransfer the cooled cake to a serving plate and drizzle with caramel ice cream topping before serving. (2 minutes)
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Tito Gulgowski
Apr 6, 2025I made this cake for a bake sale, and it sold out within minutes! The combination of pears and spices is simply irresistible.
Alayna Bergnaum
Feb 12, 2025This recipe is my new go-to for potlucks. Easy to transport and always a crowd-pleaser!
Gunner Feeney
Jan 27, 2025The caramel drizzle adds the perfect touch of sweetness to balance the spice. Delicious!
Israel Dicki
Dec 12, 2024I forgot the caramel sauce but the cake was amazing even without it! Will definitely make again!
Rudolph Jenkins
Nov 14, 2024I love how easy this recipe is to follow. Even a beginner baker can achieve excellent results.
Gilbert Homenick
Nov 8, 2024I added a pinch of nutmeg to the spice mixture, and it elevated the flavor even more! Thanks for the recipe!
Aubree Cummerata
Oct 22, 2024I substituted apples for pears because that's what I had on hand, and it turned out great! Very versatile recipe.
Jaiden Konopelski
Sep 20, 2024Doubled the recipe and baked in a sheet pan. Frosted with cream cheese frosting. Was a huge success!
Maxine Hyatt
May 4, 2024This cake was a huge hit at our family gathering! Everyone raved about how moist and flavorful it was.
Ardith Herman
Jan 17, 2024My bundt pan is smaller, so I made muffins with the excess batter! Great recipe!