Preheat oven to 375F. Mix flour, baking powder and salt in a medium bowl. Using an electric mixer, beat butter until smooth, then gradually add sugar and blend well. Add eggs and vanilla until blended. Beat in flour mixture then sour cream. Coat 6 ramekins with vegetable spray. Heat butter in a heavy skillet over medium heat until foam subside then sauté pears, until just beginning to brown, 3 minutes. Stir in sugar, lemon juice and cook over high heat, stirring, until juices are deep golden and pears are tender, about 5 minutes. Place 1 tablespoon of the caramelized pear mixture in each of the ramekins; then cover with the sour cream cake mixture. Bake for 25 minutes.
In a large heavy bottom saucepan over medium heat, combine sugar with ¼ cup water and bring to boil. Continue cooking, swirling pan occasionally, until light golden brown, about 7 minutes. Remove pan from heat and slowly stir in the sour cream. Caramel sauce will boil rapidly. Stir in bacon and salt. Bring to boil and remove from heat. To assemble, unmold the cake onto a dessert plate and ladle with caramel sauce on top.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Origin: adapted from original recipe by Lynn Crawford.
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