This is a yummy, dense cake that is best to make in the fall when Bosc pears appear in the produce aisle. Choose pears for this recipe that are ripe, but not too soft. The bosc pear gives the cake a unique flavor, so I would not recommend replacing the pear with apples.
If you’re looking for a fancy cake with perfect presentable piece, this recipe is not for you. It’s a very moist cake that is similar to a cobbler.
Preheat oven to 350 degrees. Grease iron skillet with cooking spray.
Cream together in mixer:
2 sticks softened butter
1 cup white sugar
1 cup brown sugar
2/3 cup sour cream
1 tsp. vanilla
Gradually add in dry ingredients:
1 1/2 cups of flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
Core and dice 4 bosc pears into small cubes. I don’t peel the pears because there’s no difference with the skin on or off once it has cooked.
Add to cake mixture and mix/fold thoroughly.
Make crumb topping:
3 Tbsp. cold butter (cut into small chunks)
1/3 cups brown sugar
1 1/2 tsp. cinnamon
Pour cake mixture into skillet. Evenly scatter crumb topping over cake.
Optional: Slice another Bosc pear and lay on top in a fan-like shapes onto the cake.
Bake at 350 degrees for 1 hour.
Because it is being baked in a skillet, it will take longer than usual to cool down and edges of the cake will be darker. You can sprinkle powdered sugar on the top to decorate it a little.
My family always prefers a scoop of vanilla ice cream when I make this recipe.