How to Make Pear Sour Cream Sheet Cake | Video Recipe The Feedfeed
How to Make Pear Sour Cream Sheet Cake


Prep time 15mins
Cook time 1hr
Serves or Makes: 12-16


  • 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


  • Step 1

    Preheat oven to 350ºF. Grease a 13x9x2-inch pan with cooking spray or softened butter. Line the bottom with parchment paper.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.