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Ingredients Jump to Instructions ↓

  1. 1/2 cup butter, softened

  2. 1/2 cup sugar

  3. 3 eggs, lightly beaten

  4. 1 teaspoon grated lemon peel

  5. 1-3/4 cups all-purpose flour

  6. 2 teaspoons baking powder

  7. 1 teaspoon salt

  8. 1/2 cup milk

  9. 1 can (29 ounces) pear halves, drained TOPPING:

  10. 1 cup (8 ounces) BREAKSTONE'S® Sour Cream

  11. 2 tablespoons brown sugar

  12. 1 tablespoon grated lemon peel

Instructions Jump to Ingredients ↑

  1. In a bowl, cream butter and sugar. Add eggs and lemon peel; mix well. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Beat well. Spread batter into a greased 13-in. x 9-in. baking pan. Slice pear halves and arrange in rows on top of batter. Mix topping ingredients until smooth; spread over pears. Bake at 350° for 30-35 minutes or until cake tests done. Yield: 12-16 servings.

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