Ingredients
- 3/4 cup butter, softened and divided
- 1/3 cup firmly packed brown sugar
- 2 cups sliced fresh pears
- 4 maraschino cherries
- 5 pecan halves
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 cups self-rising flour
- 1/2 cup milk
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
Directions
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Grease the bottom and sides of a 9-inch springform pan with 3 tablespoons butter.
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Sprinkle evenly with brown sugar; arrange pear slices in a pinwheel pattern on brown sugar.
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Place maraschino cherries and pecan halves in center of pinwheel.
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Beat remaining ½ cup plus 1 tablespoons butter at medium speed using an electric mixer until fluffy; gradually add in sugar, beating well.
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Add eggs, 1 at a time, beating until blended after each addition.
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Add in sour cream, beating until smooth.
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Add in flour and the next 3 ingredients, beating until batter is smooth.
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Spoon batter evenly over arranged pears.
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Bake in a 350° oven for 45-50 minutes or until a pick comes out clean.
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Cool in pan 15 minutes; remove side of pan; invert onto a serving plate, and remove bottom of pan.