Pear Cake with Sour Cream Topping
Pear Cake with Sour Cream Topping is a dessert that serves 16. This recipe covers 5% of your daily requirements of vitamins and minerals. One serving contains 205 calories, 3g of protein, and 10g of fat. A mixture of sugar, flour, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 50 minutes. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, take a look at these similar recipes: Cinnamon Sour Cream Coffee Cake with Crumb Topping, Cranberry-sour Cream Coffee Cake With Streusel Topping, and Sour Cream & Pear Coffee Cake.
In a bowl, cream butter and sugar.
Add eggs and lemon peel; mix well.
Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat well.
Spread batter into a greased 13-in. x 9-in. baking pan. Slice pear halves and arrange in rows on top of batter.
Mix topping ingredients until smooth; spread over pears.
Bake at 350° for 30-35 minutes or until cake tests done.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cake can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
NV Solera Cream SherryThe Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.