Randy Mayor; Lydia DeGaris-Pursell
Yield
8 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, and salt in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Remove 1/3 cup flour mixture; place in a small bowl. Stir in pine nuts and cinnamon; set aside.

Step 3

Combine the remaining flour mixture, sour cream, and the next 6 ingredients (sour cream through egg) in a large bowl. Beat with a mixer at medium speed until well blended. Pour the batter into a 9-inch round cake pan coated with cooking spray. Arrange the pear slices evenly over the batter. Sprinkle with pine nut mixture. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

Ratings & Reviews

Vicuska's Review

DoctorT
April 06, 2014
Nice! I loved the pine nuts on the top. The texture was excellent, the sweetness was just right to my taste. We really enjoyed this cake.

rstarrlemaitre's Review

jdkelley
September 19, 2013
The pear and pine nuts are a surprising and nice combination. Also quite lovely lemon flavor from the rind. A great coffee cake.

jdkelley's Review

Vicuska
March 04, 2013
Absolutely loved it! Great combination of flavors. The pine nuts are an elegant addition. Because it is not a double layer cake, the portions are reasonable. Not too sweet.

DoctorT's Review

deedee97
June 06, 2012
We have made this a few times and it is actually excellent on the BBQ! It was too hot to preheat oven etc so once our lamb was done, I divided the batter and pears between 3x 1/2lb takeaway foil containers and we put them on our charcoal BBQ (direct heat). It only took 10 mins, they were done to perfection and now hubby is keen to get the BBQ out just so we can have "BBQ Pear Cake". It's excellent and even less effort than cooking in the oven. A gem! Doing this again tomorrow for guests.

deedee97's Review

rstarrlemaitre
October 07, 2011
I have made this a number of times and with or without the nuts it is great! I usually leave out the lemon rind.