Post by wilderness on Sept 7, 2020 7:06:22 GMT -5
Sour Cream Pear Cake-wilderness
Cake and frosting, Pears
Prep Time: 20 mins Cook Time: 30 Minutes Servings: serving: 6 Source: Allrecipes.com
INGREDIENTS
1/2 tablespoon butter
1 tablespoon cinnamon sugar
1 3/4 cups cake flour
3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/8 teaspoon salt
6 T butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
10 T sour cream
2 medium pears, cored and finely chopped
6 T packed light brown sugar 1/8 teaspoon ground cinnamon 1/2 teaspoon ground ginger
1/2 cup chopped pecans
1/4 cup caramel ice cream topping
DIRECTIONS
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Generously butter 6 7 oz ramekins or 1 Cup casseroles. 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 6 Tof 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 ½ of the batter between 6 ramekin. Top with ½ of the nut mixture over the batter. Repeat layers. (I measured the batter this time and found 1/4 heaping cup for each layer in the ramekin, 1/2 T of sugar cinnamon in each layer and 1/2 T of nuts per layer) I didn't not mix the nuts and sugar together but kept each on separate.
Bake for 25-30 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.
Drizzle with the caramel ice cream topping before serving
NOTES: I wrap each cake in plastic wrap and freeze then put is zipplock bags.
