• Skip to main content
  • Skip to primary sidebar

Pinch My Salt

Food, Recipes, and Photography

  • About
  • Contact
  • Links
  • Recipe List
  • Store
  • The BBA Challenge

Sour Cream Pear Cake with Pecan Streusel Topping

October 20, 2010 by Nicole 39 Comments

Sour Cream Pear Cake with Pecan Streusel | pinchmysalt.com

Welcome back to Fall Fest!  I missed the 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 with Pecan Streusel | pinchmysalt.com

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 with Pecan Streusel | pinchmysalt.com

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
ESHA Logo

Yields 8 servings

Sour Cream Pear Cake with Pecan Streusel Topping
Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

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.

7.8.1.2
73
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 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

Fall Fest Friends Celebrating 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
Sour Cream Pear Cake with Pecan Streusel Topping | pinchmysalt.com

Filed Under: Adventures in Baking, Desserts, Fall Fest 2010, Holiday

Previous Post: « Light and Fluffy Buttermilk Lemon Pancakes
Next Post: Silent Sunday: Pomegranates »

Reader Interactions

Comments

  1. maria says

    October 20, 2010 at 7:25 am

    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/
    Reply
  2. the blissful baker says

    October 20, 2010 at 7:31 am

    what a lovely cake! i would scarf down the entire thing with several cups of coffee for breakfast!
    Reply
  3. Sara says

    October 20, 2010 at 7:39 am

    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
    Reply
  4. Rachel says

    October 20, 2010 at 7:40 am

    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/
    Reply
  5. alexis says

    October 20, 2010 at 8:13 am

    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
    Reply
  6. Ranjani says

    October 20, 2010 at 8:15 am

    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
    Reply
  7. sara says

    October 20, 2010 at 8:41 am

    This looks delicious! Love any cake with streusel on top. :)
    Reply
  8. Feast on the Cheap says

    October 20, 2010 at 8:53 am

    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
    Reply
  9. Veronika Rojas says

    October 20, 2010 at 9:08 am

    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
    Reply
  10. Ruby says

    October 20, 2010 at 9:23 am

    What a great idea for pears! Looks incredible!
    Reply
  11. Caron Golden says

    October 20, 2010 at 9:29 am

    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.
    Reply
  12. Jen says

    October 20, 2010 at 9:48 am

    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.
    Reply
  13. Nicole says

    October 20, 2010 at 9:55 am

    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!
    Reply
  14. Rebecca says

    October 20, 2010 at 11:00 am

    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/
    Reply
  15. Melissa says

    October 20, 2010 at 11:15 am

    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/
    Reply
  16. A Canadian Foodie says

    October 20, 2010 at 11:46 am

    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
    Reply
  17. Fort Lauderdale Divorce Lawyer says

    October 20, 2010 at 11:58 am

    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.
    Reply
  18. Amy says

    October 20, 2010 at 3:14 pm

    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
    Reply
  19. Louise says

    October 20, 2010 at 5:24 pm

    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
    Reply
  20. Stephanie @ Dollop of Cream says

    October 20, 2010 at 5:44 pm

    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
    Reply
Newer Comments »

Leave a Reply Cancel reply

Primary Sidebar

Follow

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Posts by Category

Copyright © 2022 · Privacy · Terms and Conditions