Pear Sour Cream Snacking Cake from Snackable Bakes

Back in the early days of my marriage (no not the ice-age, but a while ago) my then brand-new mother-in-law served me a slice of her apple cake. Well, to say I was awed by the fact that something without frosting or chocolate or a filling – or really any of the ingredients or components that typically excited me in a cake – could be so good, is an understatement. It was so simple and looked so unassuming: just a simple sheet cake studded with chunks of apple, but I could not get enough of it, nor ask her fast enough for the recipe. Luckily, she neither judged me for the several pieces I consumed in one sitting, nor wasted any time in retrieving the recipe from her recipe “drawer” in the kitchen. She then transcribed it onto one of the large blank index cards she kept in the drawer (for just this purpose) in her easy-to-read, loopy cursive, and it would be the first of many easy and delicious recipes that she would generously share with me over the years. I gave it a “pear sour cream snacking cake” make-over here, and I have no doubt that it will surprise you with its understated tastiness, just as “Nonnie’s” apple version surprised me, just over a thousand years ago.

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Pear Sour Cream Snacking Cake

Recipe Author Jessie Sheehan
Course Dessert
Cuisine Cake
Keyword cake
Prep Time 10 minutes

Ingredients

  • 2/3 cup vegetable oil 158 ml
  • 1 cup granulated sugar 200 g
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1/3 cup sour cream 80 g
  • 1 1/2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1 1/2 cups all-purpose flour 195 g
  • 2 medium pears or apples (about 1 pound; 450 g) peeled, cored, and cut into ½-inch chunks
  • Turbinado sugar for sprinkling

Instructions

  • Heat the oven to 350°F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long piece of parchment paper that extends up and over two opposite sides of the pan.
  • Whisk together the oil, sugar, and vanilla in a large bowl for 30 seconds. Whisk in the eggs and then the sour cream. Sprinkle the baking powder, cinnamon, and salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears.
  • Scrape half the batter into the prepared pan and evenly scatter half of the pears over the top. Cover with the remaining batter and then top with the remaining pears. Sprinkle with Turbinado sugar and bake for 45 to 50 minutes, rotating the pan at the halfway point. The cake is done when a wooden skewer inserted in the center comes out with a moist crumb or two.
  • Remove from the oven and let cool in the pan for 20 minutes or until you can safely lift the cake outby the parchment overhang, without burning yourself. Run a butter knife around the edges if itresists. Let cool to room temperature before slicing and serving. Keep the cake, wrapped, on thecounter for up to 3 days.

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