Sour Cream Pear Cake - cooking recipe

Ingredients

1 tablespoon butter
2 tablespoons sugar, mixed with 1 tbsp. cinnamon
3 1/2 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1 1/3 cups granulated sugar
4 eggs
2 teaspoons vanilla extract
1 teaspoon butter flavor extract
1 1/2 cups sour cream
3 medium pears, cored and finely chopped
3/4 cup brown sugar, firmly packed
1/4 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup pecans, finely chopped
1/2 cup caramel ice cream topping

Preparation

Preheat the oven to 350 degrees.
Generously spray a tube pan with non-stick cooking spray and sprinkle cinnamon sugar mixture into the pan.
Shake the pan so that the mixture covers it, then shake excess out of the pan.
In a medium bowl, stir together the cake flour, baking powder, baking soda and salt.
Set aside.
In a separate bowl, cream together 3/4 cup of butter and white sugar until light and fluffy.
Beat in the eggs, one at a time, mixing well after each.
Stir in the vanilla and butter flavoring.
Then blend in the sour cream, mixing just until blended.
Gradually stir in the flour mixture until fully mixed.
Fold in the chopped pears using a spatula.
In a small bowl, stir together the brown sugar, cinnamon, ginger and pecans.
Spoon 1/3 of this batter into the prepared pan.
Sprinkle with 1/3 of the pecan mixture.
Repeat this process two more times ending with a mixture of pecans on top.
Bake for 50 to 60 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
Cool the cake in the pan for 15 minutes, then invert it on to a cooling rack.
If it doesn't want to come out, then run a knife around the outside edge of the cake. Set aside to cool completely.
When cool, transfer the cake to a serving plate.
Drizzle with the caramel ice cream topping before serving.