- Dish type
- Cakes with fruit
- Pear cake
If you're wondering what to do with pears when in-season, try this cake. It's deliciously moist, fruity and moreish. It is then drizzled with caramel sauce before serving.
31 people made this
- 15g unsalted butter
- 2 tablespoons cinnamon sugar
- 500g plain flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons bicarbonate of soda
- 1/4 teaspoon salt
- 175g unsalted butter, softened
- 265g caster sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 300ml soured cream
- 3 medium pears, cored and finely chopped
- 165g light brown soft sugar
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 120g chopped pecans
- 125ml caramel sauce
MethodPrep:30min ›Cook:1hr ›Extra time:4hr cooling › Ready in:5hr30min
- Preheat the oven to 180 C / Gas 4. Generously butter a 23cm tube cake tin. Sprinkle cinnamon sugar into the tin and tilt to coat the buttered surface. Shake out the excess.
- In a medium bowl, stir together the flour, baking powder, bicarbonate of soda and salt. Set aside.
- In a separate bowl, cream together 175g butter and caster sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and soured 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 light brown soft sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared tin. 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 tin 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 tin, tap it firmly with a knife on the bottom and sides of the tin. Set aside to cool completely.
- When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel sauce before serving.
Reviews & ratingsAverage global rating:(38)
Reviews in English (33)
I made a rookie mistake and didn't check my pantry and found I was out of nuts! I thought about chocolate chips but decided they would overpower the taste so I grabbed a half bag of skor bits and poured them in the brown sugar, cinnamon mixture. The strusel in the middle turned into a tasty butterscotch swirl. The topping was the best though as it was almost like a brown sugar sauce in spots where the mixture was blobbed. So good! I wouldn't make it any other way now.-20 Feb 2008
my only changes were to increase the cinnamon and used all purpose flour. 1/4 tsp did not sound like much. However, there is the cinnamon suagr in the crust when it was buttered and it didn't really need the extra cinnamon after all. Great way to use up the too many ripe pears I had on hand! mine came out nice an moist. I did not use the carmel. I like carmel...but this cake is quite sweet as it is and added carmel would make it just too sweet for me.-06 Oct 2011
This cake was delicious. A great cake to make that's quick and easy and perfect for an afternoon snack with coffee. I used almonds instead of pecans as I didn't have them. I also used a loaf tin instead of a tube tin so I had to bake a little bit longer for the middle to cook. The cinnamon sugar coating used to greased the tin caramelised slightly which gave it a great texture. Didn't use the caramel topping..I think it's sweet enough.-27 Oct 2006
Pear Sour Cream Coffee Cake
Easy to mix together, this moist coffee cake will make any brunch or weekend breakfast special.
Prep time 10 min.
Cook time 40 min.
1 cup Light sour cream [or low fat plain Greek yogurt]
½ cup uncooked old fashioned oats
½ cup packed dark brown sugar
Preheat oven to 350°F. Lightly spray a 13x9-inch baking pan with non-stick cooking spray.
For Coffee Cake, stir together flour, sugar, baking powder, baking soda, cinnamon and salt, if desired, in a large bowl. Add pears, sour cream, oil, eggs and vanilla stir well with a whisk, mashing pears into small pieces. Smooth batter into prepared baking pan.
For Streusel, stir together pecans, oats, brown sugar, cinnamon and butter in a small bowl sprinkle evenly over batter and pat lightly.
Bake, uncovered, 40 to 45 minutes or until wooden pick inserted in center comes out almost clean. Place on wire rack to cool. Serve warm or at room temperature.
- ¾ cup sugar
- 1 tablespoon all-purpose flour
- ¼ teaspoon ground cinnamon
- 1 pinch salt
- 1 egg, beaten
- 1 cup sour cream
- 2 (15 ounce) cans pears, drained and chopped
- 1 (9 inch) graham cracker crust
- ½ cup sugar
- ⅔ cup butter
- ⅔ cup all-purpose flour
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together 3/4 cup sugar, 1 tablespoon flour, cinnamon and salt. Mix in the egg and sour cream until smooth. Add pears, and stir gently until coated. Pour the mixture into a graham cracker crust.
Bake for 25 minutes in the preheated oven. While the pie is baking, make the topping in a medium bowl. Stir together the sugar and flour. Cut in butter until the mixture resembles coarse crumbs. Sprinkle topping over the pie.
Preheat the oven to 350 degrees F.
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.
Pear Sour Cream Sheet Cake
While I love all kinds of cakes, I have a special fondness for simple, casual cakes that are single-layer and fuss-free. And that is exactly how I would describe this Pear Sour Cream Sheet Cake. Its vanilla-scented sweet pear flavor and brown sugar/sour cream topping are positively delicious, but it’s no trouble at all to make, which makes it the ideal thing to bake when you just want to have a little something sweet hanging around in your kitchen to cut a slice of when the mood strikes. You don’t need a birthday or a party to justify it – it’s sweet and special, but it’s everyday fare.
The cake itself is a simple one, butter based and not requiring any fancy ingredients or techniques. Just mix everything together, pour the batter into a sheet pan, and top the whole thing with sliced canned pears. The canned pears make life easy – they’re sweet and soft and fruity but you don’t need to do any poaching or peeling to make them that way.
While the pears lend a nice moisture to the cake and a fruity sweetness, the easy topping takes things up a notch. I’ve always loved a sour cream topping on cheesecake and it turns out to work just as well on a cake like this. You just stir together sour cream, brown sugar, and vanilla, and spread it over the pears. As it bakes, it firms up and makes the cake look a bit more uniform – you can still see the outline of the pears, but they’re covered in a light golden glossy blanket.
I love the way the subtle tang of the sour cream, the caramel note in the brown sugar, and the clean sweetness of the pears work together here. The cake itself supports that trio without taking anything away – it’s basic but not bland and has a nice moist crumb. It’s a quick cake, a simple cake, but oh my, is it delicious!
- 1 cup broken walnuts
- ⅓ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter
- ⅓ cup all-purpose flour
- 2 medium pears, peeled, cored, and sliced (about 2 cups)
- 2 teaspoons lemon juice
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla
- 2 eggs
- 1 8 ounce carton dairy sour cream
- ½ cup broken walnuts (optional)
Preheat oven to 350 degrees F. Grease a 9-inch springform pan or 9x9x2-inch baking pan. Combine the 1 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, 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 the 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. Makes 12 servings.
Preheat the oven to 350 degrees F. Grease a round or square cake pan.
In a large mixing bowl, combine the eggs, vanilla, sugar, and softened butter. Beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
In another bowl, combine the flour, baking soda, baking powder, salt, and cardamom. Fold the dry ingredients into the butter mixture alternating it with the sour cream until just combined.
Sprinkle the pears with sugar if they are lacking sweetness then fold them gently into the cake batter.
Pour the batter into the prepared pan and bake at 350 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pan.
Soured Cream Pear Cake recipe - Recipes
Preheat oven to 350ºF. Grease a 13x9x2-inch pan with cooking spray or softened butter. Line the bottom with parchment paper.
In a medium-sized bowl, combine the oil and 2 1/2 cups sugar and whisk vigorously to combine. And the eggs, and then the yolks, one at a time, whisking after each. Whisk in the vanilla. Add the sour cream and whisk a final time.
Sift the flour, baking powder and salt onto a sheet of parchment paper. Using the paper as a funnel, pour the dry ingredients into the wet in three installments, gently folding after each with a rubber spatula. Do not over mix. Stop folding when there is still a streak of flour or two.
Add two cups of the chopped pears and fold to combine. Transfer the batter to the prepared pan. In a small bowl, combine the other two cups of pear with the remaining two tablespoons of sugar and cinnamon, and toss to combine and sprinkle the remaining pears on top of the cake.
Sprinkle the cake with turbinado sugar and place in the preheated oven for about 55 - 65 minutes, rotating the cake after 30 minutes. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.
Serve slices directly from the pan warm or at room temperature, or, wait ten minutes, run a paring knife around edges of the pan, and then invert the cake onto a serving platter. Scoops of vanilla ice cream or dollops of softly whipped cream make for lovely accompaniments.
- 4 cups peeled, cored and chopped pears
- 2 cups white sugar
- 3 cups sifted all-purpose flour
- 1 teaspoon salt
- 1 ½ teaspoons baking soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 4 egg whites
- ⅔ cup canola oil
- 1 cup chopped pecans
Combine the pears and the sugar and let stand for one hour.
Preheat oven to 325 degrees F (165 degrees C). Spray a 10 inch bundt pan with non-stick cooking spray.
Slightly beat the egg whites and combine them with the oil, chopped pecans and pear mixture.
Stir the flour, salt, baking soda, nutmeg, cinnamon and cloves. Stir in the pear mixture. Pour batter into the prepared bundt pan.
Bake at 325 degrees F (165 degrees C) for 1 hour and 10 minutes. Remove from oven ant let cool on a wire rack for 10 minutes before removing form pan.
Sour Cream Pear Cake with Pecan Streusel Topping
Welcome back to Fall Fest! I missed the pumpkin party last week, but I really think this simple and delicious pear cake will make up for it. This rich and spicy cake is filled with fresh pear chunks and topped with a buttery, crunchy pecan streusel.
The cake is really simple to put together – no fancy tools required! It makes a great mid-morning snack with coffee but can easily be dressed up with caramel sauce and whipped cream and turned into an elegant dessert.
How do you like to celebrate pear season? Please feel free to leave a comment describing your favorite way to use pears and/or leave links to your favorite recipes. And don’t forget to check out what the rest of the Fall Fest group has been up to this week (scroll to bottom of post for Fall Fest links).