Soured Cream Pear Cake

    Soured Cream Pear Cake


    28 people made this

    About this recipe: If you're wondering what to do with pears when in-season, try this cake. It's deliciously moist, fruity and moreish. A sponge cake batter is enriched with soured cream, scattered with pecans and pears, then baked to perfection. It is then drizzled with caramel sauce before serving.

    Serves: 12 

    • 15g unsalted butter
    • 2 tablespoons cinnamon sugar
    • 500g plain flour
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarbonate of soda
    • 1/4 teaspoon salt
    • 175g unsalted butter, softened
    • 265g caster sugar
    • 4 eggs
    • 2 teaspoons vanilla extract
    • 300ml soured cream
    • 3 medium pears, cored and finely chopped
    • 165g light brown soft sugar
    • 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 120g chopped pecans
    • 125ml caramel sauce

    Prep:30min  ›  Cook:1hr  ›  Extra time:4hr cooling  ›  Ready in:5hr30min 

    1. Preheat the oven to 180 C / Gas 4. Generously butter a 23cm tube cake tin. Sprinkle cinnamon sugar into the tin and tilt to coat the buttered surface. Shake out the excess.
    2. In a medium bowl, stir together the flour, baking powder, bicarbonate of soda and salt. Set aside.
    3. In a separate bowl, cream together 175g butter and caster sugar until light and fluffy. Beat in the eggs, one at a time, mixing well after each. Stir in the vanilla and soured cream, mixing just until blended. Gradually stir in the flour mixture until fully incorporated. Fold in the chopped pears using a rubber spatula.
    4. In a small bowl, stir together the light brown soft sugar, cinnamon, ginger and pecans. Spoon 1/3 of the batter into the prepared tin. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.
    5. Bake for 50 to 60 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 tin 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 tin, tap it firmly with a knife on the bottom and sides of the tin. Set aside to cool completely.
    6. When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel sauce before serving.

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