- Pinch My Salt - http://pinchmysalt.com -

Fall Fest: Sour Cream Pear Cake with Pecan Streusel

Posted By Nicole On October 20, 2010 @ 7:05 am In Adventures in Baking,Desserts,Fall Fest 2010,Holiday | 39 Comments

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.

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).

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

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:


Article printed from Pinch My Salt: http://pinchmysalt.com

URL to article: http://pinchmysalt.com/sour-cream-pear-cake/