A super simple cake with fresh pears but absolutely outstanding in flavor and presentation. Serve this cake for breakfast, brunch, or alongside afternoon coffee. Feel free to replace some or all the flour with whole wheat pastry flour for a healthier version .. the sour cream will keep in the moisture!
Makes a 9 inch cake
1 stick of butter, room temperature
1 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1 cup sour cream
2 medium pears, sliced thin in 1/4" slices
2 tablespoons turbinado sugar
Preheat the oven to 350° F. Grease a 9-inch round cake pan and line it with parchment paper.
In a large bowl or stand mixer, cream together the butter and granulated sugar until light and fluffy.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and Chai blend. Set aside.
In a small bowl, whisk together the eggs and sour cream until smooth.
With the mixer running (or working by hand), alternate adding the flour mixture and the egg mixture to the butter and sugar. Beat until just combined (don't overmix). Pour the batter into your prepared pan. Arrange the pears in a circle, overlapping just slightly, over the top of the cake. Sprinkle the turbinado sugar evenly over the fruit.
Bake for 40 to 50 minutes, or until the cake begins to pull away from the sides of the pan and a tester inserted into the center comes out cleanly. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Turn the cake out onto a wire rack to finish cooling.