Looks as good as the Coffee Lovers' Coffee Cake. I'll make this one too. Each afternoon at 4 o'clock, I make a pot of coffee and treat myself. Although I am now following Michael Pollan's Food Rule #60 (and the others, of course), I will make it for Sunday afternoons.
Upside-Down Sour Cream Coffee Cake with Sherry-Roasted Pears
Comments and Reviews 1-6 of 6
pnardelli Posted: 12/26/11
Dawn555 Posted: 01/29/12
The picture makes the topping look almost creamy and that wasn't the case for me. The topping stuck to the bundt pan and I had to put it back on the cake...not sure if I tried to invert the bundt too soon or not soon enough. I used canned pears rather than the sherry-roasted pears. I really like the pears in the cake. If I make this recipe again, I will use at least two cans of pears. I also used liquid vanilla instead of a vanilla bean. The batter was really rich but the end result isn't that rich, likely because I used whole wheat flour.
aprilneel Posted: 01/28/12
I would like to make the recipe but not how to make the roasted Sherry pears???? Can some one tell me how
billymj52 Posted: 01/28/12
please post only if you have made this
brandalla Posted: 01/28/12
This one sounds excellent- I cant help but wonder.. would dates or figs be great instead of pears?? Probably so.. if roasted and melowed in Sherry ( I would certainly use only sweet dessert sherry, like Harvey's Bristol Cream or similar type- not cooking sherry- that would not be correct for a dessert like this) and if the fruit were made a day ahead to allow to absorb and mellow the flavor- all the better.
auntiepatch Posted: 01/28/12
Just put Sherry Roasted Pears in the search box & it will take you to the recipe.