Pear Cake with Sour Cream Topping Recipe

Pear Cake with Sour Cream Topping Recipe
Pear Cake with Sour Cream Topping Recipe photo by Taste of Home
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Pear Cake with Sour Cream Topping Recipe

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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.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1/2 cup butter or margarine, 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
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons brown sugar
  • 1 tablespoon grated lemon peel

Directions

In a mixing 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.
Originally published as Pear Cake with Sour Cream Topping in Cookin' Up Country Breakfasts Cookbook 1994, p58

Nutritional Facts

1 piece: 218 calories, 10g fat (6g saturated fat), 66mg cholesterol, 282mg sodium, 29g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 1/2 cup butter or margarine, 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
  • TOPPING:
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons brown sugar
  • 1 tablespoon grated lemon peel
  1. In a mixing 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.
Originally published as Pear Cake with Sour Cream Topping in Cookin' Up Country Breakfasts Cookbook 1994, p58

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