The pear and sour cream pound cake is a very delicious breakfast dessert. The addition of sour cream to the batter, along with the pears, makes it particularly soft and moist. Sour cream is a product of French origin made from cream with a slightly tangy taste, used to accompany meat or fish dishes, but also to make New York Cheesecake, where the sour cream acts as a topping. Crème fraîche, sour cream, is now available in all supermarkets, but it can also be made at home with fresh cream, yogurt, and lemon juice.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 eggs
- 120 g sugar
- 2 cups all-purpose flour
- 2 tbsp orange liqueur
- 8 g baking powder
- 1 cup sour cream
- 1 pear
Tools
- 1 Bowl
- 1 Mixer
- 1 Knife
- 1 Pound Cake Pan
Steps
Cut the washed and dried pear into slices about 1/8 inch thick, without peeling it.
Place the slices on a plate and sprinkle with a tablespoon of orange liqueur.
Break the eggs into a bowl, add the sugar and beat with an electric mixer at maximum speed for about 5 minutes.
Once the mixture is light and fluffy, gradually add the sour cream while continuing to beat with the electric mixer at medium speed.
Add the flour sifted with the baking powder, gently mixing with a spatula.
Finally, add the remaining tablespoon of orange liqueur.
Pour the mixture into a previously greased loaf pan.
Decorate with the pear slices.
Bake at 350°F in a preheated static oven for 40-45 minutes.
Remove from the oven and let cool before removing from the pan.
Tips
It keeps for 4 days in a cake container.
Orange liqueur can be replaced with rum, limoncello, or amaretto.
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