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Pear Cardamom Sour Cream Coffee Cake
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- #45421
serves/makes:
ready in:
1-2 hrs
1-2 hrs
3 reviews
ingredients
3 eggs
1 teaspoon vanilla extract
1 1/2 cup sugar
3/4 cup butter, softened
3 cups all-purpose flour
1 1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cardamom
1 1/2 cup sour cream
6 medium Bartlett pears, peeled, cored, and diced
directions
Preheat the oven to 350 degrees F. Grease a round or square cake pan.
In a large mixing bowl, combine the eggs, vanilla, sugar, and softened butter. Beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
In another bowl, combine the flour, baking soda, baking powder, salt, and cardamom. Fold the dry ingredients into the butter mixture alternating it with the sour cream until just combined.
Sprinkle the pears with sugar if they are lacking sweetness then fold them gently into the cake batter.
Pour the batter into the prepared pan and bake at 350 degrees F for 45 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and let cool in the pan.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
September 2, 2018
I made this yesterday with minimal changes. I cut up all six pears the recipe called for and decided it looked like too much, so I removed about 1.5 cup of diced pear and baked with what was left. The pears were a bit hard and not sweet, so I sprinkled sugar over them. The only other change I made was to put together a oatmeal crumb topping that I sprinkled over the cake before baking. The cake took 25 more minutes to bake than the recipe said. It also almost overflowed the 9x12-in foil pan I used. So I would make sure to use a 9x13-inch pan next time. If I would have used all of the pear, it may have even been too much for the 9x13-inch pan. As it was I had to cut off the overcooked crispy edges before serving it. Taste-wise, I really enjoyed this cake. It has a slightly tangy, spicy flavor from the sour cream and cardamom. I really enjoyed it. The cake itself was moist and not too dense. I think putting a topping on it was a good idea, not only for aesthetics, but all for an appealing contrast with the crunchy topping. However, I could also see this being made with a vanilla or rum glaze.
February 2, 2009
Really nice cardamom flavor in this recipe, but it took nearly twice the time to cook as recommended! I would definitely make this again, but would make only a half order so it cooks in a decent amount of time.
March 16, 2008
this is a truly delicious cake, but i made some changes: initially, i chose to make the cake as a means to utilize some less-than-stellar pears. i could only salvage about 4 pears worth of fruit, and added 2 yummy Concorde pears i bought at Central Market (i no longer trust anyone else for produce). 6 "medium" pears was way too much, so i left out about 2 pears worth of the inferior fruit. also, the instructions say to both mix the cardamom in with the flour/dry ingredients, and sprinkle it over the pears. no measurements for these two separate actions are offered, so i ended up sprinkling an additional teaspoon of cardamom over the pears (but did NOT sprinkle any sugar over the pears)--it was the right thing to do. the final change i made was to sprinkle the top of the batter with 1 cup of chopped walnuts mixed with about a third of a cup of sugar before baking. the walnut/sugar topping compliments the cardamom/pear aroma/flavor very well! i will make this again (with the changes), and highly recommend you give it a go. the neatest thing: the pear bits that got the cardamom turned a beautiful magenta/purple shade during the baking process! very pretty.