1 cup packed brown sugar
3/4 cup chopped pecans
1/3 cup chopped dried cranberries
1 teaspoon apple pie spice
Batter
1/2 cup butter, softened
1 cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (8 ounces) sour cream
2 cups chopped peeled ripe pears
Glaze
1 cup confectioners' sugar
5 teaspoons milk
4-1/2 teaspoons butter, melted
1/4 teaspoon apple pie spice
1/4 teaspoon vanilla extract
In a small bowl, combine the brown sugar, pecans, cranberries and apple pie spice; set aside. In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in pears.
Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with half of the pecan mixture; top with remaining batter and pecan mixture.
Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a bowl, whisk the glaze ingredients until smooth; drizzle over cake.
Posted: 7/6/2009 9:12:42 AM