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Pear Cake with Sour Cream Topping

Total Time

Prep: 20 min. Bake: 30 min.


16 servings

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


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


  1. 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.
  2. 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

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

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Average Rating:
  • Roxane
    Sep 2, 2020

    I do not recommend. It’s an odd combination.

  • shannondobos
    Feb 10, 2020

    I made this cake to use up pears that were ripening too fast for us to keep up with. So - I substituted fresh pear slices for the canned. While I was making the cake it seemed to be missing something to me, so I sprinkled the topping with an equal mix of 1:1 cinnamon and sugar. I'm sure it would have been delicious without it, but I really think it added something. I will make this again.