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Pear Cake with Sour Cream Topping

 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.
12-16 ServingsPrep: 20 min. Bake: 30 min.


  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs, lightly beaten
  • 1 teaspoon grated lemon peel
  • 1-3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1 can (29 ounces) pear halves, drained
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons brown sugar
  • 1 tablespoon grated lemon peel


  • In a bowl, cream butter and sugar. Add eggs and lemon peel; mix well.
  • Combine flour, baking powder and salt; add to creamed mixture
  • alternately with milk. Beat well.
  • Spread batter into a greased 13-in. x 9-in. baking pan. Slice pear
  • halves and arrange in rows on top of batter. Mix topping ingredients
  • until smooth; spread over pears. Bake at 350° for 30-35 minutes
  • or until cake tests done. Yield: 12-16 servings.

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Pear Cake with Sour Cream Topping (continued)

Nutritional Facts: 1 serving (1 piece) equals 218 calories, 10 g fat (6 g saturated fat), 66 mg cholesterol, 282 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.