SOUR CREAM PEAR CAKE
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!
Provided by rita
Time 1h20m
Yield 12
Number Of Ingredients 17
Steps:
- 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 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.
- When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.
Nutrition Facts : Calories 612.4 calories, Carbohydrate 88.6 g, Cholesterol 105.7 mg, Fat 26.7 g, Fiber 3.1 g, Protein 7.7 g, SaturatedFat 12.2 g, Sodium 443.8 mg, Sugar 40.4 g
PEAR CAKE WITH SOUR CREAM TOPPING
This is a great way to combine bread and fruit for an all-in-one breakfast. The cake is very tasty and the unique topping is simply delicious.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs and lemon zest; mix well. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. , Spread batter into a greased 13x9-in. or 3-qt. baking dish. Slice pear halves; arrange slices in rows on top of batter. Mix topping ingredients until smooth; spread over pears. Bake until a toothpick inserted in center comes out clean, 30-35 minutes.
Nutrition Facts : Calories 218 calories, Fat 10g fat (6g saturated fat), Cholesterol 66mg cholesterol, Sodium 282mg sodium, Carbohydrate 29g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
SOUR CREAM PEAR CAKE
Make and share this Sour Cream Pear Cake recipe from Food.com.
Provided by Sherrybeth
Categories Dessert
Time 2h30m
Yield 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees.
- Generously spray a tube pan with non-stick cooking spray and sprinkle cinnamon sugar mixture into the pan.
- Shake the pan so that the mixture covers it, then shake excess out of the pan.
- 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 butter flavoring.
- Then blend in the sour cream, mixing just until blended.
- Gradually stir in the flour mixture until fully mixed.
- Fold in the chopped pears using a spatula.
- In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans.
- Spoon 1/3 of this batter into the prepared pan.
- Sprinkle with 1/3 of the pecan mixture.
- Repeat this process two more times ending with a mixture of pecans on top.
- Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
- Cool the cake in the pan for 15 minutes, then invert it on to a cooling rack.
- If it doesn't want to come out, then run a knife around the outside edge of the cake. Set aside to cool completely.
- When cool, transfer the cake to a serving plate.
- Drizzle with the caramel ice cream topping before serving.
Nutrition Facts : Calories 612.1, Fat 27.1, SaturatedFat 12.8, Cholesterol 116.3, Sodium 481.1, Carbohydrate 87.3, Fiber 3, Sugar 42.4, Protein 7.6
SOUR CREAM COFFEE CAKE WITH PEARS AND PECANS
Categories Cake Food Processor Mixer Fruit Nut Breakfast Brunch Bake Pear Pecan Winter Sour Cream Bon Appétit
Yield Makes 12 servings
Number Of Ingredients 20
Steps:
- For topping:
- Blend first 4 ingredients in processor until nuts are coarsely chopped. Add butter; using on/off turns, blend until coarse crumbs form.
- For cake:
- Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Sift flour, baking powder, salt, and baking soda into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla. Blend sour cream and milk in small bowl. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over; cover with pears. Spread remaining batter over; sprinkle with remaining topping.
- Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.)
SOUR CREAM PEAR PIE
This pie is so different and subtle.....pears have.... as you know such a delicate flavor. you can easily lose that if the ingredients are too strong...well in this recipe the taste of fresh pears shine through......it is a favorite when good pears are in season....try it and enjoy
Provided by TERRI 2
Categories Dessert
Time 1h10m
Yield 1 PIE, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- combine sugar,egg, flour, sour cream,vanilla and salt. fold in pears and pour into pie crust.
- bake 25 minutes.
- while pie is baking prepare crumb topping by combining all ingredients until crumbly. after the 25 minutes. remove pie from oven and sprinkle crumb topping evenly over pie. return to oven and bake another 30 minutes. remove from oven and allow to cool completely.
- enjoy -- leftover pie should be refrigerated.if there is any -- at my house there has never been any left to put in the refrigerator -- lol.
Nutrition Facts : Calories 506.6, Fat 26.6, SaturatedFat 12.6, Cholesterol 72.5, Sodium 268.9, Carbohydrate 63.6, Fiber 3, Sugar 39, Protein 5.2
WALNUT-PEAR SOUR CREAM CAKE
Make and share this Walnut-Pear Sour Cream Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a small bowl, mix together 1 cup walnuts, brown sugar, and cinnamon.
- In another bowl, add 1/3 cup flour.
- Cut in butter with pastry blender until the consistancy of coarse crumbs.
- Add 3/4 cup of the walnut mixture and stir to combine.
- Set walnut mixture and crumb mixture aside.
- In a bowl, toss pears with lemon juice; set aside.
- In another bowl mix together 1 3/4 cup flour, baking powder, baking soda, and salt; set aside.
- In yet another bowl, beat 1/2 cup butter on medium speed of an electric mixer for 30 seconds.
- Beat in sugar and vanilla.
- Add eggs, one at a time, and beat well after each addition until well mixed.
- Alternately add the flour mixture and the sour cream to egg mixture.
- Beat on low speed after each addition until combined.
- Spread two-thirds of batter into a greased 9-inch springform pan.
- Sprinkle with reserved walnut mixture.
- Layer pears evenly over walnut mixture.
- Spread remaining batter over pears.
- Sprinkle with crumb mixture.
- Bake at 350 degrees for 10 minutes.
- Sprinkle with 1/2 cup walnuts.
- Bake 45-50 minutes longer or until tests done.
- Cool in the pan on a wire rack for 10 minutes.
- Run a knife around the sides of the pan.
- Remove side of springform pan.
- Cool for 1 hour.
WALNUT-PEAR SOUR CREAM CAKE
Steps:
- Preheat oven to 350°F. Grease a 9-inch springform pan or a 9x9x2-inch baking pan. Combine the one cup nuts, brown sugar and cinnamon. For topping, cut the 1/4 cup butter into 1/3 cup flour to make coarse crumbs. Stir in 3/4 cup of the nut mixture. Set nut mixture and topping aside.
- Toss pears with lemon juice; set aside. In a medium bowl combine the 1 3/4 cups flour, baking powder, baking soda and salt; set aside. In a large bowl beat 1/2 cup butter with electric mixer 30 seconds. Beat in granulated sugar and vanilla. Add eggs, one at a time, beating well after each. Add flour mixture and sour cream alternately to batter. Beat on low speed after each addition until combined.
- Spread two-thirds batter into prepared pan. Sprinkle with reserved nut mixture. Layer pears over top. Gently spread remaining batter over pears. Sprinkle with reserved topping.
- Bake 10 minutes. For a chunky top, sprinkle with 1/2 cup more nuts. Bake 45 to 50 minutes more or until a wooden toothpick inserted in the center comes out clean. Cool in pan on a rack 10 minutes. Remove side of springform pan, if using. Cool at least 1 hour. Serve warm with whipped cream, if desired.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
WALNUT-PEAR SOUR CREAM COFFEE CAKE
I made this prize winning cake this morning and I just loved it. I substituted Bob's Red Mill Whole Wheat Pastry Flour for the all purpose flour and I used soy sour cream and vegan margarine instead any dairy products. The flavor is very nice and nutty. It would go great with a cup of grain beverage coffee. I got this recipe from a Better Homes & Gardens mini-book called the Best of Hometown Cooking. This tasted much better after sitting in the fridge overnight.
Provided by Chef Joey Z.
Categories Breads
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350'F.
- Grease a 9" spring form pan or a 9x9x2 inch baking pan; set aside.
- In a small bowl combine walnuts, brown sugar, and cinnamon.
- For the topping: In another small bowl, cut the 1/4 cup butter into 1/3 cup flour until crumbly. Stir in 1/4 cup of the nut mixture.
- Toss the pear slices with the lemon juice and set aside.
- In a medium bowl, combine 1 3/4 cups flour, the baking powder, baking soda and salt; set aside.
- In a large bowl beat the 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in the granulated sugar and vanilla.
- Add one egg at a time beating after each addition. Alternately add the flour mixture with the sour cream to egg mixture.
- Beat on low speed after each addition until combined.
- Spread two thirds of the batter in the prepared pan. Sprinkle with the reserved nut mixture. Layer the pear slices on top. Gently spread remaining batter over pears.
- Sprinkle with reserved topping.
- Bake for 55-60 minutes or until a toothpick comes out of the center clean.
- Cool in the pan for 10 minutes on a wire rack. If using remove the sides from your spring form pan and cool for an additional 30 minutes.
- Bon Appetit!
GLUTEN-FREE SOUR CREAM COFFEE CAKE
A nice coffee cake to serve on a lazy Saturday morning with a cup of coffee or to take to work on those office party days. NOTE: This recipe can easily be made with all-purpose flour and no xanthan gum for those who do not have an issue with gluten.
Provided by Chef Buggsy Mate
Categories < 4 Hours
Time 1h25m
Yield 1 coffee cake, 12-16 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl, combine the pecans, brown sugar and cinnamon; set aside.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour mix, baking powder, baking soda, and salt; add to the creamed mixture alternately with the sour cream.
- Pour half of the batter into a greased and floured 10" bunt pan.
- Sprinkle with half of the pecan mixture.
- Gently top with remaining batter and pecan mixture.
- Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
- Cool completely then dust with confectioner's sugar.
Nutrition Facts : Calories 460, Fat 27.6, SaturatedFat 13.4, Cholesterol 82.1, Sodium 499.4, Carbohydrate 51.6, Fiber 1.3, Sugar 39.5, Protein 3.9
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