Sour Cream Cinnamon Pear Cake

    1 hour 20 minutes

    This is a perfect cake to make when pears are in season and very ripe! Great as a coffee cake or afternoon snack.

    42 people made this

    Serves: 12 

    • 1 tablespoon butter
    • 2 tablespoons cinnamon sugar
    • 3 1/2 cups cake flour
    • 1 1/2 teaspoons baking powder
    • 1 1/2 teaspoons bicarb soda
    • 1/4 teaspoon salt
    • 190g butter, softened
    • 1 1/3 cups white sugar
    • 4 eggs
    • 2 teaspoons vanilla essence
    • 1 1/4 cups sour cream
    • 3 medium pears, cored and finely chopped
    • 3/4 cup packed light brown sugar
    • 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1 cup chopped pecans
    • 1/2 cup caramel ice cream topping

    Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

    1. Preheat the oven to 180 degrees C. Generously butter a 23cm ring tin. Sprinkle cinnamon sugar into the pan and tilt to coat the buttered surface. Shake out the excess.
    2. In a medium bowl, stir together the cake flour, baking powder, bicarb soda and salt. Set aside.
    3. In a separate bowl, cream together 190g 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.
    4. 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.
    5. 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.
    6. When cool, transfer the cake to a serving plate using two spatulas. Drizzle with the caramel ice cream topping before serving.

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    Reviews in English (33)


    I wanted to make this for a friend's birthday. It seemed like a lot of flour and I was worried because the mixture seemed much denser than I would have thought it should THEN it took about ONE HOUR longer than the recipe suggests to cook! I left the oven at 180 but shifted the cake onto the lower shelf after the first hour. Then I thought I'd burned it - but it was AMAZING. Just need to alter expectations. More pear woulda been nice too.  -  17 Aug 2012


    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.  -  20 Feb 2008  (Review from Allrecipes USA and Canada)


    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.  -  06 Oct 2011  (Review from Allrecipes USA and Canada)