Pear Sour Cream Cake

First, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Next, generously grease a 9 inch Bundt or tube pan with butter. Then, sprinkle cinnamon sugar into the pan and tilt it to evenly coat the surface. Finally, gently shake out any excess mixture.

In a separate bowl, whisk together 1 cup of cake flour, baking powder, baking soda and salt. Set the mixture aside.

In another bowl, use an electric mixer to cream together 3/4 cup of butter and white sugar until it's light and fluffy. Then, beat in the eggs one at a time, mixing well after each addition. Next, stir in 1 teaspoon of vanilla and 8 ounces of sour cream until just combined. Gradually add the flour mixture until fully incorporated. Finally, fold in 1 cup of chopped pears using a rubber spatula.

In a small bowl, combine the brown sugar, cinnamon, ginger and pecans. Spoon 1/3 of the cake batter into the prepared pan. Then, sprinkle with 1/3 of the pecan mixture. Repeat this process two more times, finishing with the pecan mixture on top.

Bake the cake for 50 to 60 minutes in a preheated oven until the top springs back when lightly pressed, or a knife inserted into the crown comes out clean. Allow the cake to cool in the pan for 15 minutes, then run a knife around the outside edge of the cake. Carefully invert onto a cooling rack. If the cake won't release, tap it firmly with a knife on the bottom and sides of the pan. Let it cool completely before serving.

Once cooled, transfer the cake to a serving plate using two spatulas. Drizzle with caramel ice cream topping before serving.