Thursday, December 27, 2007
Over the river and through the woods to...
Painting by Ray Peterson.
we go tomorrow. I'll be bringing Pear Sour Cream Cake
1/3 c. packed brown sugar
1 t cinnamon
1/4 c. butter
1/3 c. flour
2 medium pears, peeled, cored, sliced
2 t. lemon juice
1 3/4 c. flour
3/4 t. baking powder
1/2 t. baking soda
1/2 c. buter,softened
1 c. sugar
1 t. vanilla
1 8 oz carton dairy sour cream
Grease 9 inch sping form pan or 9x9x2 baking pan. Combine brown sugar, cinnamon. For topping cut 1/3 c. butter into 1/3 c. flour to make coarse crumbs. Stir in 3/4 c. of the mixture. Set aside.
Toss pears w/ lemon juice; set aside. Combine 1 3/4 c. flour, baking powder, soda, and 1/4 t. salt. Beat. Beat in sugar and vanilla. Add eggs 1 at a time, beating after each. Add flour mixture and sour cream alternately to batter. Beat on low speed. Spread 2/3 c. batter into pan, layer pears over batter. Spread remaining batter over pears. Sprinkle with reserved topping. Bake in 350 degree oven 45-50 minutes or more until toothpick inserted comes out clean. Cool in pan 10 minutes. Remove side of springform pan. Serve warm with carmel sauce drizzled over it.
Addendum: the carmel sauce is almost too much. Delicious. Moist. Would make an excellent coffee cake.
From Better Homes and Gardens Annual Recipes 1999. (I've taken out any references to walnuts that were unfortunately found in the original.)