Best 2 Brown Butter Pear Cake Recipes

Baking a brown butter pear cake is an experience that engages all the senses. The sweet aroma of melting butter mixed with the delicate fragrance of pears creates an inviting atmosphere. As you pour the batter into the pan, you can almost taste the moist, crumbly texture that awaits you. The golden crust, studded with juicy pear slices, bakes to perfection in the oven, its rich flavor tantalizing your palate. When you finally take a bite, the symphony of flavors and textures dances on your tongue, leaving you craving another slice of this delectable treat.

Let's cook with our recipes!

BROWN BUTTER PEAR CAKE

Brown Butter Pear Cake image

This is a super moist, delicious cake. Tastes better the day after and only gets better as the days go by.

Provided by Yoly

Categories Desserts Cakes

Time 1h55m

Yield 16

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 ½ cups white sugar
3 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
2 cups peeled and diced pears
1 cup chopped walnuts
½ cup butter
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 tablespoons water

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

Nutrition Facts : Calories 438.4 calories, Carbohydrate 50.8 g, Cholesterol 50.1 mg, Fat 25.4 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 6.2 g, Sodium 279 mg, Sugar 36.5 g

PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE

Pear Snacking Cake With Brown Butter Glaze image

This moist and tender cake has a similar texture to pumpkin or banana bread, with a delicate pear flavor scented with nutmeg and a touch of clove. But the real star is the brown butter glaze, which is nutty and rich, tasting a little like butterscotch, with a strong vanilla sweetness. The cake keeps well when stored in the refrigerator for up to 3 days, though the glaze will lose its snap from the chill. Or, bake the cake ahead, then glaze it a few hours before serving for the best texture. You can freeze the unglazed cake as well, up to a month ahead.

Provided by Melissa Clark

Categories snack, cakes, dessert

Time 1h15m

Yield 12 servings

Number Of Ingredients 20

Ingredients

1 cup/227 grams unsalted butter (2 sticks), at room temperature, more to grease the pan
1 cup/200 grams granulated sugar
1/2 cup/100 grams dark brown sugar
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon vanilla extract
1 teaspoon grated nutmeg
1/8 teaspoon ground clove
1/2 teaspoon baking soda
4 large eggs, at room temperature
4 large pears (2 1/4 pounds/1 kilogram), peeled, cored and shredded or finely chopped (to yield 2 1/2 cups)
2 3/4 cups/350 grams all-purpose flour
3/4 cup/75 grams rolled oats
1/2 cup toasted walnuts or pecans, chopped (optional)
5 tablespoons/70 grams unsalted butter
2 tablespoons/25 grams dark brown sugar
1 cup/125 grams confectioners' sugar
3 tablespoons/45 milliliters heavy cream or milk, more as needed
1 teaspoon vanilla extract
Pinch of salt

Steps:

Prepare the cake: Heat oven to 350 degrees. Grease a 9-by-2-inch square or 9-inch-round pan and line bottom with parchment paper.
Using an electric mixer, beat butter until light and fluffy. Add sugars, baking powder, salt, vanilla, nutmeg, cloves and baking soda and beat for 1 minute. Beat in eggs, one at a time.
With the mixer on low, beat in half the pears, and then beat in the flour until smooth. Beat in remaining pears, then the oats, beating until well incorporated. Beat in nuts.
Spread batter in the prepared pan and bake until the top springs back when lightly pressed in the center of the cake, 40 to 50 minutes. Transfer to a wire rack to cool completely.
Prepare the glaze: In a small saucepan, melt butter, then let it simmer until the foam on top falls to the bottom of the pot and turns brown, about 3 minutes. It will smell nutty and rich when it's ready.
Whisk in brown sugar until it dissolves. Whisk in confectioners' sugar, cream, vanilla and salt until you've got a thick glaze with the texture of hot fudge sauce. Spread this over the cooled cake. Let the glaze set for at least 2 hours before serving.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 8 grams, Carbohydrate 76 grams, Fat 24 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 14 grams, Sodium 341 milligrams, Sugar 45 grams, TransFat 1 gram

Tips:

Use ripe pears for the best flavor.
Brown the butter until it is a deep golden brown color. This will give the cake a rich, nutty flavor.
Do not overmix the batter. Overmixing can result in a tough cake.
Bake the cake until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it.
Serve the cake at room temperature.

Conclusion:

Brown butter pear cake is a delicious and easy-to-make cake that is perfect for any occasion. The cake is moist and flavorful, with a tender crumb and a rich, nutty flavor. The pears add a touch of sweetness and a lovely texture. This cake is sure to be a hit with everyone who tries it.