Sour Cream Pear Cake

READY IN: 2hrs 30mins
SERVES: 12-16




  • 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.