by Nicole 39 Comments
Welcome back to Fall Fest! I missed thepumpkin party last week, but I really think this simple and delicious pear cake will make up for it. This rich and spicy cake is filled with fresh pear chunks and topped with a buttery, crunchy pecan streusel.
The cake is really simple to put together – no fancy tools required! It makes a great mid-morning snack with coffee but can easily be dressed up with caramel sauce and whipped cream and turned into an elegant dessert.
How do you like to celebrate pear season? Please feel free to leave a comment describing your favorite way to use pears and/or leave links to your favorite recipes. And don’t forget to check out what the rest of the Fall Fest group has been up to this week (scroll to bottom of post for Fall Fest links).
Nutrition
Calories
210 cal
Fat
6 g
Carbs
32 g
Protein
5 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Yields 8 servings
Sour Cream Pear Cake with Pecan Streusel Topping
Save RecipeIngredients
Pecan Streusel: 1/4 cup all-purpose flour 1/4 cup firmly packed brown sugar 2 tablespoons butter, melted 3/4 cup pecans, coarsely chopped Cake: 1 cup flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon salt 1 egg 1/4 cup oil 1/2 cup sour cream 1 teaspoon vanilla extract 2/3 cup sugar 1 medium pear, peeled, cored, and chopped
Instructions
1. Mix all streusel ingredients in a small bowl until well combined and crumbly. Set aside. 2. In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt; set aside. In a medium bowl, whisk together egg, oil, sour cream, vanilla extract, and sugar. Pour egg mixture into the flour mixture and mix with a large spoon until batter is smooth. 3. Pour batter into a greased 8-inch round cake pan. Sprinkle pear chunks evenly over the cake batter then sprinkle the pecan streusel evenly over the top of the batter and pears. Bake in a preheated 375 degree oven for 35-40 minutes. Let cool in pan for 10-15 minutes then carefully remove to a wire rack to cool completely. Serves 8.
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https://pinchmysalt.com/sour-cream-pear-cake/
Pinch My Salt
Summer/Fall Fest 2010 Posting Schedule
7/28: Cukes and Zukes
8/4: Corn
8/11: Herbs, Greens, and Beans
8/18: Stone Fruit – I missed this one!
8/25: Tomatoes
9/1: Sweet and Spicy Peppers9/8: Garlic
9/15: White (or colorful “white”…but not sweet) Potatoes
9/22: Spinach
9/29: Apples
10/6: Fall Salads
10/13: Pumpkin + Winter Squash – I missed this one!
10/20: Pears
10/27: “Mad Stash” (as in what you’re shoving in freezer/jars/dehydrator, etc.)
11/3: Root veggies
11/10: Brassicas: incl. Brussels Sprouts, Cauliflower, Cabbage or other
11/17: Sweet Potatoes
11/24: Bounty to Be Grateful For
Fall Fest FriendsCelebrating Pears:
- Alana at Eating from the Ground Up: Musings on Pears and Cheese
- Caroline at The Wright Recipes: Three Favorite Pear Recipes
- Caron at San Diego Foodstuff: Pear, Pecan, Parmesan Scones
- Paige at The Sister Project: A Gingery Pear Crisp
- Todd and Diane at White on Rice Couple: Making Pear Galette
- Gilded Fork: Harvest Risotto with Caramelized Pears
- Margaret at A Way to Garden: Of Pears and Cookbooks, a Delicious Giveaway
- Roberto at Food2: 5 Ways to Warm Up to Pears
- Michelle at Cooking Channel: What to Pair With Pears
- Kirsten at Food Network: Baking Up Pear Desserts
- Liz at Healthy Eats: Vanilla Poached Pears, With Variations
Previous Post: « Light and Fluffy Buttermilk Lemon Pancakes
Next Post: Silent Sunday: Pomegranates »
Reader Interactions
Comments
Myriam says
Hello, I made a butternut squash, chicken, pear soup.Please see the translator on the upper right cornerhttp://recetasparamishijos.blogspot.com/2010/10/sopa-de-calabacita-pollo-y-pera.html
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Joe @ Eden Kitchen says
Gorgeous looking recipe. It is spring down here but I'm looking forward to trying this next autumn :)
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Chef Lisa says
Looks delicious! I've joined in the Fall Fest, too... http://www.fitwoman.com/blog/2010/10/citrus-pear-compote-healthy-cooking-thursday.html
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Nicole, this looks SO good! I've got some pears in the fridge that are now calling out for this cake.
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Kathleen says
Beautiful cake and sounds delicious. I made two delicious soups with pears for #fallfest this week.http://dejavucook.wordpress.com/2010/10/20/celery-and-pear-soup/http://dejavucook.wordpress.com/2010/10/20/cream-of-walnut-soup/
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i posted a recipe for pear cupcakes with chocolate glaze and discussed my very odd week...cleanse, jury duty or canadian t-day anyone? http://napafarmhouse1885.blogspot.com/2010/10/pear-recipes-canadian-t-day-cleanse.html
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Jenelle says
I made your sour cream pear cake with a Korean pear that I found at the market. Since I am in Korea, it seemed fitting! It was delicious and so simple to make. Thank you! Check out the cake on my blog http://bit.ly/b8QdCg
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Oh I wish I could find pecans in Italy! Makes me think of my Uncle Phil's fantastic pecan Pie .....Is there any italian reader who can help me in the search? I'd love to make this nice autumn pie!
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i always visit food blogs because i always like to do some home cooked meals *;;
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Weight Loss Camp says
This looks SOO good! I'm gonna forward this to the folks at CFS, they make the BEST low calorie desserts and i bet they'd love to take a crack at this!
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