sour cream pear cake

Ingredients

• Servings: 12
• 1 tablespoon butter
• 2 tablespoons cinnamon sugar
• 3 1/2 cups cake flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, softened
• 1 1/3 cups white sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 1/4 cups sour cream
• 3 medium pears, cored and finely chopped
• 3/4 cup packed light brown sugar
• 1/4 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 cup chopped pecans
• 1/2 cup caramel ice cream topping

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• 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.
• in a medium bowl, stir together the cake flour, baking powder, baking soda and salt. set aside.
• 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.
• 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.
• 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 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.
• when cool, transfer the cake to a serving plate using two spatulas. drizzle with the caramel ice cream topping before serving.