Jessie came into FeedfeedBrooklyn to show us how to make her delicious Pear Sour Cream cake, perfect for a crowd this fall!
- 1 1/ 3 cups vegetable oil
- 2 1/ 2 cups plus 2 tablespoons granulated sugar, divided
- 2 eggs
- 2 egg yolks
- 4 teaspoons vanilla extract
- 1 1/ 3 cups sour cream
- 3 cups all purpose flour
- 1 tablespoon baking powder
- 1 1/ 2 teaspoons table salt
- 4 cups pears, chopped into 1/2-inch pieces, from about 3 unpeeled pears, such as bosc or bartlett
- 2 teaspoons cinnamon
- Turbinado sugar, for sprinkling
- Vanilla ice cream, or whipped cream, for serving
Preheat oven to 350ºF. Grease a 13x9x2-inch pan with cooking spray or softened butter. Line the bottom with parchment paper.
In a medium-sized bowl, combine the oil and 2 1/2 cups sugar and whisk vigorously to combine. And the eggs, and then the yolks, one at a time, whisking after each. Whisk in the vanilla. Add the sour cream and whisk a final time.
Sift the flour, baking powder and salt onto a sheet of parchment paper. Using the paper as a funnel, pour the dry ingredients into the wet in three installments, gently folding after each with a rubber spatula. Do not over mix. Stop folding when there is still a streak of flour or two.
Add two cups of the chopped pears and fold to combine. Transfer the batter to the prepared pan. In a small bowl, combine the other two cups of pear with the remaining two tablespoons of sugar and cinnamon, and toss to combine and sprinkle the remaining pears on top of the cake.
Sprinkle the cake with turbinado sugar and place in the preheated oven for about 55 - 65 minutes, rotating the cake after 30 minutes. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.
Serve slices directly from the pan warm or at room temperature, or, wait ten minutes, run a paring knife around edges of the pan, and then invert the cake onto a serving platter. Scoops of vanilla ice cream or dollops of softly whipped cream make for lovely accompaniments.