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Author Notes: A simple, moist sour cream cake is topped with slices of fresh pears. This recipe, adapted very loosely from a Land O'Lakes recipe, is perfect for anytime of day: It's not too sweet, so it's just as lovely for breakfast as it is for dessert. —Posie (Harwood) Brien
Makes: one 9-inch cake
tablespoons butter (1 stick), at room temperature
cup granulated sugar
cups all-purpose flour
teaspoon baking powder
teaspoon baking soda
teaspoon kosher salt
teaspoon ground cardamom
cup sour cream
tablespoons turbinado sugar
- Preheat the oven to 350° F. Grease a 9-inch round cake pan and line it with parchment paper.
- In a large bowl or stand mixer, cream together the butter and granulated sugar until light and fluffy.
- In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cardamom. Set aside.
- In a small bowl, whisk together the eggs and sour cream until smooth.
- With the mixer running (or working by hand), alternate adding the flour mixture and the egg mixture to the butter and sugar. Beat until just combined (don't overmix).
- Pour the batter into your prepared pan.
- Slice the pears thinly (about 1/4-inch thickness is good). Arrange the pears in a concentric circle, overlapping just slightly, over the top of the cake. Sprinkle the turbinado sugar evenly over the fruit.
- Bake for 40 to 50 minutes, or until the cake begins to pull away from the sides of the pan and a tester inserted into the center comes out cleanly.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Turn the cake out onto a wire rack to finish cooling.
- Serve warm or at room temperature. Vanilla ice cream, whipped cream, or a simple vanilla pastry cream would be really delicious spooned over the top (just saying).
- This recipe is a Community Pick!