Fall Fest: Sour Cream Pear Cake with Pecan Streusel

Sour Cream Pear Cake with Pecan Streusel

Welcome back to Fall Fest!  I missed pumpkin 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.

Sour Cream Pear Cake in pan

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.

Sour Cream Pear Cake cooling

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).

Sour Cream Pear Cake with Pecan Streusel

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

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.

How You Can Join Fall Fest 2010

Fall Fest!Welcome to Fall Fest! Have a recipe or tip that fits any of our weekly themes? You can contribute to our online recipe swap in various ways, big or small.

Contribute a whole post, or a comment—whatever you wish. It’s meant to be fun, viral, fluid. No pressure, just delicious. Simply leave your tip or recipe or favorite links in the comments below a Fall Fest post on my blog, and then go visit my collaborators and do the same.

The cross-blog event idea works best when you leave your recipe or favorite links (whether to your own blog or someone else’s) at all the host blogs. Yes, copy and paste them everywhere! That way, they are likely to be seen by the widest audience. Everyone benefits, and some pretty great dialog starts simmering.

Or think bigger: Publish entire posts of your own, if you wish, and grab the Fall Fest 2010 pumpkin badge (illustrated by Matt of Matt Bites).

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 Peppers
9/8: 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

Other Fall Fest Attendees Celebrating Pears:

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39 Comments
  1. maria

    I have to make this cake. It looks amazing!

    My favorite pear recipe: Grilled Pear, Brie, and Honey Crostini
    http://twopeasandtheirpod.com/grilled-pear-brie-and-honey-crostini-recipe/

    7:25 am  Oct 20th, 2010
  2. the blissful baker

    what a lovely cake! i would scarf down the entire thing with several cups of coffee for breakfast!

    7:31 am  Oct 20th, 2010
  3. Sara

    This cake has just been added to my To Do list.

    So far I’ve been just eating pears! But since fresh cranberries are available now, I will be using both fruits to make a batch of Holiday Fruit Preserves…sorry, can’t directly link from my phone: http://mymadisonbistro.com/archives/holiday-fruit-preserves

    7:39 am  Oct 20th, 2010
  4. Rachel

    This does sound easy and good! It has a few things in common with my Fall Fest recipe for Pear Ricotta Muffins http://muffinegg.wordpress.com/2010/10/19/pear-ricotta-muffins-and-a-little-extreme-baking/

    7:40 am  Oct 20th, 2010
  5. alexis

    mmm what a cake! I can’t wait to make it and serve it to friend over tea (maybe a chai latte).

    As a tea enthusiast, I was inspired to craft a sweet pear dish that infused the complex flavors and aromas of green tea with lemongrass/ginger. Here’s my Fall Fest recipe for Poached Bosc Pear with Green Tea & Lemongrass/Ginger/Lavender Honey Simple Syrup http://bit.ly/9r2ht2

    8:13 am  Oct 20th, 2010
  6. Ranjani

    Lookin’ good! I usually don’t do much with pears, but I really want to try some new recipes after this week.
    I made a pear tarte tatin for fall fest: http://4seasonsoffood.blogspot.com/2010/10/pear-tarte-tatin.html

    8:15 am  Oct 20th, 2010
  7. sara

    This looks delicious! Love any cake with streusel on top. :)

    8:41 am  Oct 20th, 2010
  8. Feast on the Cheap

    This is my first time visiting your site! It’s gorgeous. And that pear cake looks divine.

    My contribution to fall fest: One-Pot Lamb with Sweet Pears and Leeks

    Another favorite is Roasted Beets with Pears and Feta

    8:53 am  Oct 20th, 2010
  9. Veronika Rojas

    I made a great panna cotta recipe with poached pears. Its really easy to make and soooo beautiful. I didn’t explain the how to poach the pears in the psot but basically all you have to do is boil them in water until they are tender with some sugar and a vanilla bean pod (scraped). http://thehorttshearawho.blogspot.com/2010/10/panna-cotta-with-honey-and-poached.html

    9:08 am  Oct 20th, 2010
  10. Ruby

    What a great idea for pears! Looks incredible!

    9:23 am  Oct 20th, 2010
  11. Caron Golden

    This looks tremendous, Nicole. Just wondering if you’ve tried making it in a loaf pan and what would need to change. I’d love it in that shape for a coffee cake.

    9:29 am  Oct 20th, 2010
  12. Jen

    Lately I’ve been addicted to grilled cheese sandwiches with extra-sharp white cheddar and sliced pears (dipped in tomato bisque, of course!) Perfect fall comfort food.

    9:48 am  Oct 20th, 2010
  13. Nicole

    Caron – I think for a loaf cake, you should probably double the recipe for the cake batter but keep the streusel amount the same. You will need to bake it longer… maybe an hour to an hour and a half? And maybe reduce the heat to 350 so the the topping doesn’t burn. If anyone else has suggestions, feel free to chime in!

    9:55 am  Oct 20th, 2010
  14. Rebecca

    It looks incredible. I just love sour cream in cakes. In desserts in general. My favourite pear thing right now is for when I’m home alone and want something sweet: Pears poached in juniper syrup. It’s super easy and kinda decadent when given a liberal dousing of cream. Not entertaining food… Thursday night curled up on the couch with a movie food.

    http://www.cauldronsandcrockpots.com/2010/10/juniper-poached-pears/

    11:00 am  Oct 20th, 2010
  15. Pear, Honey and Ginger Slab Pie |

    [...] Nicole at Pinch My Salt: Sour Cream Pear Cake [...]

    11:07 am  Oct 20th, 2010
  16. Melissa

    Your cake looks good! I have never had a sour cream cake but I have had sour cream cookies!
    This is the first time I have joined in on Fall Fest.
    I made a Pear, Honey and Ginger Slab Pie which turned out so yummy! Here is a link to the post.

    http://shootsandroots.wordpress.com/2010/10/20/pear-honey-and-ginger-slab-pie/

    11:15 am  Oct 20th, 2010
  17. A Canadian Foodie

    How could this not be delicious. Your colleagues at work must love you. I am assuming they get more than a few of these incredible goodies from you.
    :)
    Valerie

    11:46 am  Oct 20th, 2010
  18. Fort Lauderdale Divorce Lawyer

    This cake looks amazing. I love crumbly cakes like this, especially in the morning. And I too (like the blissful baker) would eat lots of it with tons of coffee in the morning. I am going to have to try this soon. Can you only use pears with this recipe or can you substitute it out with other ingredients? I have lots of fruits sitting around right now that I can’t think of what to do with.

    11:58 am  Oct 20th, 2010
  19. Amy

    This cake looks wonderful. I may need to give it a try with my remaining pears. My contribution to Fall Fest this week is pear, blue cheese, and arugula stuffed chicken. http://savorymomentsblog.blogspot.com/2010/10/pear-blue-cheese-and-arugula-stuffed.html

    3:14 pm  Oct 20th, 2010
  20. Louise

    I just pulled a sour cream coffee cake out of the oven, streusel no less… yours sounds better with pear-yum. Don’t you love the way the your house smells while it’s baking? Divine…

    Have a great week,
    Louise

    5:24 pm  Oct 20th, 2010
  21. Stephanie @ Dollop of Cream

    This looks wonderful! My vote is to eat it mid-morning with a cup of tea and a good book.

    My contribution to Fall Fest this week is pear ginger jam — lovely on toast for breakfast, but equally lovely with sharp cheese and crackers before dinner.

    Find it here: http://www.dollopofcream.com/2010/10/pear-ginger-jam.html

    5:44 pm  Oct 20th, 2010
  22. Myriam

    Hello, I made a butternut squash, chicken, pear soup.
    Please see the translator on the upper right corner
    http://recetasparamishijos.blogspot.com/2010/10/sopa-de-calabacita-pollo-y-pera.html

    8:49 pm  Oct 20th, 2010
  23. Joe @ Eden Kitchen

    Gorgeous looking recipe. It is spring down here but I’m looking forward to trying this next autumn :)

    9:15 pm  Oct 20th, 2010
  24. Pear necessities | UK Food Network Blog – Locally Sourced

    [...] Nicole at Pinch My Salt: Sour Cream Pear Cake [...]

    1:18 am  Oct 21st, 2010
  25. Chef Lisa

    Looks delicious! I’ve joined in the Fall Fest, too… http://www.fitwoman.com/blog/2010/10/citrus-pear-compote-healthy-cooking-thursday.html

    9:24 am  Oct 21st, 2010
  26. Amber | Bluebonnets & Brownies

    Nicole, this looks SO good! I’ve got some pears in the fridge that are now calling out for this cake.

    10:43 am  Oct 21st, 2010
  27. Kathleen

    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/

    8:13 am  Oct 22nd, 2010
  28. napa farmhouse 1885/diane

    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

    5:49 pm  Oct 22nd, 2010
  29. Jenelle

    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

    2:28 am  Oct 24th, 2010
  30. ElleJay @cookinfor3.blogspot.com

    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!

    5:06 am  Oct 26th, 2010
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  35. Anxiety Depression Support Site %0A

    i always visit food blogs because i always like to do some home cooked meals *;;

    1:29 pm  Dec 1st, 2010
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  39. Weight Loss Camp

    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!

    2:50 pm  Aug 8th, 2014
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