Grease a large loaf pan with butter. Line the bottom of the pan with parchment paper and grease the top of the parchment as well. Sprinkle cinnamon sugar into the pan and tilt it to coat the buttered surface. Shake out the excess and set aside.
Preheat the oven to 350ºF. This step is crucial for achieving that perfect rise and golden color.
In a medium bowl, stir together cake flour, baking powder, baking soda, salt, ground cinnamon, and ground ginger. This mixture creates the base of your bread.
In another bowl, beat together butter and sugar until the mixture is light and fluffy. This process incorporates air, which is essential for a light texture.
Add in the eggs, one at a time, mixing well after each addition. This ensures that each egg is fully incorporated, creating a smooth batter.
Stir in vanilla and sour cream, mixing just until blended. Be careful not to overmix at this stage.
Gradually stir in the flour mixture until it’s fully incorporated. You want to see no dry flour remaining.
Fold in the chopped pears gently using a rubber spatula. This keeps the mixture airy and allows the pears to be evenly distributed.
Pour the batter into the prepared loaf pan and bake for 45 to 65 minutes, or until a toothpick inserted into the center comes out clean. This step is when the bread transforms, filling your kitchen with delightful scents.
Once done, cool the cake in the pan for 15 minutes. Run a knife around the edge of the cake to loosen it. Carefully invert it onto a cooling rack. If it won’t come out easily, tap it gently with a knife on the bottom and sides of the pan. Set aside to cool completely.
