Juicy Pear Cake with Sour Cream
Cake
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Cook Time
1 h 20 min
Servings
12
Difficulty
Medium
Prep Time
30 Min
Ingredients (11 ingredients)
-
3 Stück Eggs, size M at room temperature!
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800 g Pears
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275 g Wheat flour, type 405 or spelt flour, type 630
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175 g Soft butter or margarine
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175 g Sugar
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150 g Sour cream
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1 Pck. Bourbon vanilla sugar
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0.5 Pck. Baking powder 8 g
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1 Prise Salt
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2 EL Powdered sugar
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2 EL Lemon juice
Preparation (8 steps)
Preheat oven and prepare springform pan
Preheat the oven to 180°C (350°F) top/bottom heat. Grease a springform pan (26 cm diameter) with some butter and dust with flour.
Prepare pears
Peel, core, and cut the pears into pieces about 1 to 2 cm in size. Place the pear pieces in a bowl and mix with 2 tablespoons of lemon juice to prevent browning.
Mix butter, sugar and vanilla sugar
Place 175 g soft butter, 175 g sugar and 1 packet of Bourbon vanilla sugar in the mixing bowl.
Add eggs and stir in
Add the 3 room temperature eggs one after the other through the lid opening and stir in for 30 seconds each.
Add flour mixture and sour cream
Add 275 g flour, 1/2 packet baking powder, 1 pinch of salt and 150 g sour cream to the mixing bowl.
Drain pear pieces and fold in
Drain the pear pieces in a sieve and let them drip. Set aside about one third of the pear pieces. Add the remaining pear pieces to the mixing bowl.
Pour batter into springform pan and bake
Pour the batter into the prepared springform pan and smooth it out. Distribute the remaining pear pieces on top of the batter and press down lightly. Bake the cake in the preheated oven for about 50 minutes. Do a toothpick test.
Let cake cool and serve
Remove the cake from the oven and let it cool in the pan for 30 minutes. Then remove from the pan and let cool completely on a wire rack. Before serving, dust with powdered sugar.
Finished cooking? Great! 🎉
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