Sour Cream Pear Cake with Pecan Streusel

By á-25138

Ingredients

• For the streusel:
• 3/4 cup coarsely chopped pecans
• 1/4 cup all-purpose flour
• 1/4 cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 1/4 teaspoon ground cinnamon
• For the cake:
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 2/3 cup granulated sugar
• 1/2 cup sour cream
• 1/4 cup oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 medium pear, peeled, cored, and chopped

Details

Adapted from bakeorbreak.com

Preparation

Step 1

Preheat oven to 375°. Grease an 8-inch round cake pan.

To make the streusel, place all streusel ingredients in a small bowl. Mix until combined. Set aside.

To make the cake, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl. Set aside.

Whisk together sugar, sour cream, oil, egg, and vanilla. Pour sugar mixture into flour mixture. Mix until smooth.

Pour batter into prepared pan. Sprinkle chopped pears over the cake batter. Sprinkle streusel evenly over top of pears and batter.

Bake 35-40 minutes, or until edges are browned and a pick inserted into the center comes out clean. Cool in pan for 10-15 minutes. Then, carefully remove from pan* and cool completely on a wire rack.

Notes

*The streusel can be a bit messy when you remove the cake from the pan. To get the cake right-side-up, you'll need to flip the cake twice. Place a cutting board on top of the cake pan and turn out of the pan. Then, place a serving dish face down on the cake and flip over.