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!
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 1/3 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.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 612 | |
% Daily Value * | |
Total Fat27g | 34% |
Saturated Fat12g | 61% |
Cholesterol106mg | 35% |
Sodium444mg | 19% |
Total Carbohydrate89g | 32% |
Dietary Fiber3g | 11% |
Total Sugars40g | |
Protein8g | |
Vitamin C2mg | 11% |
Calcium110mg | 8% |
Iron4mg | 22% |
Potassium228mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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