This is a really moist, tasty cake that isn't too sweet. It would be nice after dinner as a dessert warmed with a scoop of vanilla ice cream, for breakfast as a traditional coffee cake or as a midmorning pick-me-up. I created this cake one day trying to use up some pears in my fridge that were ripening too quickly, as well as some sour cream I wanted to finish up. I added some cinnamon, pecans and a hint of lemon and ended up with this nice cake.
Fruit Filling:
Four Ripe Pears
1 Cup Chopped Pecans
3 Tablespoons Sugar
1 Tablespoon Cinnamon
Coffee Cake:
2 Large Eggs
2 Cups Sour Cream (or Creme Fraiche or Yoghurt)
1 Tablespoon Vanilla Extract
8 Ounces Unsalted Butter At Room Temperature
1 Tablespoon Finely Chopped Lemon Peel
1 Tablespoon Baking Powder
Dash Of Salt
2 Cups Granulated Sugar
3 Cups All-Purpose Flour
Prepare your pan by buttering either a 10" cake pan, or a 10" bundt pan.
To prepare the filling, peel and core the pears. Cut the fruit into 1/2 inch dice. Mix together with the rest of the topping ingredients, and set aside.
Preheat oven to 350 degrees F. Mix together the eggs and sour cream with the vanilla extract. In a large mixing bowl, beat the butter and lemon zest until light and fluffy. Add the sugar and continue beating another 3 to 4 minutes. Add the egg mixture, and on low speed mix well with the butter mixture.
Add the flour, baking powder and salt, and mix just until it is combined. Pour half the mixture into your prepared pan, and spread the filling mixture over top. Pour the rest of the batter over the filling and carefully spread evenly. Bake for about 1 hour, or until a cake tester comes out clean. Serve either warm, or at room temperature.
