Terrific with morning coffee, this treat combines cake with sweet pears and an inviting topping.
—Norma Bluma, Emporia, KS
Prep: 20 min. • Bake: 30 min. • Makes: 16 servings
1/2 cup butter, softened
1/2 cup granulated sugar
3 large eggs, lightly beaten
1 tsp. grated lemon zest
1 3/4 cups all-purpose flour
2 tsp. baking powder
1 tsp. salt
1/2 cup whole milk
1 can (29 oz.) pear halves, drained
TOPPING
1 cup (8 oz.) sour cream
2 Tbsp. brown sugar
1 Tbsp. grated lemon zest
1. Preheat oven to 350°. Cream butter and sugar until fluffy. Add eggs and lemon zest; mix well. In another bowl, combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition.
2. Spread batter into a greased 13x9-in. or 3-qt. baking dish. Slice pear halves; arrange slices in rows on top of batter. Mix topping ingredients until smooth; spread over pears. Bake until a toothpick inserted in center comes out clean, 30-35 minutes.
Per piece: 218 cal., 10g fat (6g sat. fat), 66mg chol., 282mg sod., 29g carb. (17g sugars, 1g fiber), 4g pro.