Preheat your oven to 350°
Butter a bundt cake pan, then sprinkle the entire buttered surface with cinnamon sugar. This gives the entire outside of the cake a great, sweet crunch that caramelizes while baking.
In a large bowl whisk together the dry ingredients:
3-1/2c all purpose flour
1-1/2t baking powder
1-1/2t baking soda
a shake of salt
1t-1T pumpkin pie spice
In another large bowl, using a mixer, beat together:
3/4c soft butter
1-1/3c sugar
When eggs and butter are fluffy, beat in the following:
4 lg. eggs
2t Mexican vanilla
1-1/4c sour cream
Gently fold in:
4 ripe Bartlett pears, cored and chopped
1c craisins
In a small bowl, combine this, for a pecan crumble topping:
1/2c brown sugar
1t-1T pumpkin pie spice
1c chopped pecans
Once the oven is ready, add the dry ingredients to the butter, egg and fruit bowl, working quickly, blend with a big, heavy wooden spoon or a silicone spatula. Pour 1/3 of the batter into the pan, top with 1/3 of the crumble topping. Repeat ending with a crumble layer.
Bake for 50-60 minutes. Cool, run a knife around the edge of the pan and flip onto a serving plate. This makes a festive breakfast, snack or dessert cake. . .Lin
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