Fresh pears are abounding, especially on my trees! Why not use some in a very moist fresh pear cake that everyone will love! I took this to a party last night and everyone was asking for the recipe as it was disappearing fast from the plate. Perfect as a coffee cake too!

rita
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Generously butter a 9 inch Bundt or tube pan. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess.

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  • In a medium bowl, stir together the cake flour, baking powder, baking soda and salt. Set aside.

  • In a separate bowl, cream together 3/4 cup of 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 1/3 of the batter into the prepared pan. Sprinkle with 1/3 of the pecan mixture. Repeat layers two more times, ending with the pecan mixture on top.

  • 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 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.

  • When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

Nutrition Facts

612.4 calories; 7.7 g protein; 88.6 g carbohydrates; 105.7 mg cholesterol; 443.8 mg sodium. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/20/2008
I made a rookie mistake and didn't check my pantry and found I was out of nuts! I thought about chocolate chips but decided they would overpower the taste so I grabbed a half bag of skor bits and poured them in the brown sugar cinnamon mixture. The strusel in the middle turned into a tasty butterscotch swirl. The topping was the best though as it was almost like a brown sugar sauce in spots where the mixture was blobbed. So good! I wouldn't make it any other way now. Read More
(20)

Most helpful critical review

Rating: 3 stars
09/21/2008
I made this as a 13x9 coffee cake with only two layers. I thought the batter needed more liquid - it was difficult to spread in the pan - and after baking found the cake entirely too dry. Read More
(6)
38 Ratings
  • 5 star values: 21
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/20/2008
I made a rookie mistake and didn't check my pantry and found I was out of nuts! I thought about chocolate chips but decided they would overpower the taste so I grabbed a half bag of skor bits and poured them in the brown sugar cinnamon mixture. The strusel in the middle turned into a tasty butterscotch swirl. The topping was the best though as it was almost like a brown sugar sauce in spots where the mixture was blobbed. So good! I wouldn't make it any other way now. Read More
(20)
Rating: 4 stars
10/28/2006
This cake was delicious. A great cake to make that's quick and easy and perfect for an afternoon snack with coffee. I used almonds instead of pecans as I didn't have them. I also used a loaf tin instead of a tube tin so I had to bake a little bit longer for the middle to cook. The cinnamon sugar coating used to greased the tin caramelised slightly which gave it a great texture. Didn't use the caramel topping..I think it's sweet enough. Read More
(10)
Rating: 5 stars
10/07/2011
my only changes were to increase the cinnamon and used all purpose flour. 1/4 tsp did not sound like much. However there is the cinnamon suagr in the crust when it was buttered and it didn't really need the extra cinnamon after all. Great way to use up the too many ripe pears I had on hand! mine came out nice an moist. I did not use the carmel. I like carmel...but this cake is quite sweet as it is and added carmel would make it just too sweet for me. Read More
(10)
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Rating: 5 stars
09/17/2009
This cake was wonderful. I used more cinnamon instead of ginger and walnuts instead of pecan. Everyone love it. will definately make again. I also used all purpose flour instead of cake flour and it turned out great. Thank you Read More
(7)
Rating: 4 stars
10/01/2004
Not a 1 2 3 Cake! I will make this for company (The day before!) Also I thought I had ALL the necessary ingredience...Wrong! I wasn't aware that What the pear tree gave us was eaten and the rest shared with neighbors. So I used strained canned peaches as a substitute. The remainer of the sour cream in the frig. went bad....so I used plain yogurt instead. Since I had all the other ingredients including the Carmel topping it was great! Maybe I should re-name this..."The Substitue Bundt." PS: It also needs More than 2 TBS.Cinnamon sugar for coating... Read More
(6)
Rating: 5 stars
02/10/2015
Delicious and moist. I used all purpose flour omitted the ginger and added more cinnamon. I also did not use the caramel topping. I did however use a light powdered sugar/milk/vanilla icing. The brown sugar/cinnamon/pecan topping is the best part. A bit time consuming but well worth the effort. Read More
(6)
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Rating: 3 stars
09/21/2008
I made this as a 13x9 coffee cake with only two layers. I thought the batter needed more liquid - it was difficult to spread in the pan - and after baking found the cake entirely too dry. Read More
(6)
Rating: 5 stars
01/02/2009
Great cake. Delicate and rich flavor at the same time. I used canned pears (2 medium cans of pear halves in pear juice). I had no problems gettting the cake out of the pan either. I also used light sour cream applesauce for the butter and AP flour for the cake flour (and followed sub directions given on allrecipes.com substitution chart). I didn't think that the spices overwhelmed the flavor of the pears but the pear taste doesn't jump out at you either. I'll make this cake again as one of our during-the-week desserts but not for a special occasion. Thanks for posting the recipe. Read More
(4)
Rating: 5 stars
09/13/2010
I made this cake and everyone loved it. I also had a few people ask for the recipe. I made it exactly as written except I substituted splenda for the white sugar to cut some of the calories. Read More
(3)