PEAR SNACKING CAKE WITH BROWN BUTTER GLAZE
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
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
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TwoFeatherZ
twofeatherz78@gmail.comThis cake is a great way to use up ripe pears. It's easy to make and always a crowd-pleaser.
T8C GAMIN
g-t@hotmail.comI made this cake for a potluck and everyone loved it. I'll definitely be making it again.
hema hema
hhema@yahoo.comI'm gluten-free and I was able to make this cake with gluten-free flour. It turned out great!
shakhya hosen
hosen-shakhya46@hotmail.frThis cake is so moist and flavorful. I love the way the pears and brown butter glaze complement each other.
Jeremy Lalsingh
lalsingh35@yahoo.comI've made this cake several times now and it's always a hit. It's the perfect balance of sweet and tart.
Badmash Qween
b@yahoo.comThe pears and brown butter glaze are a match made in heaven. This cake is a must-try for any pear lover.
Md Rayhan Islam
m-i@hotmail.comThis cake is definitely a keeper! I'll be making it again and again.
Ewald Maro
ewald.m45@yahoo.comI love that this cake is not too sweet. It's perfect for breakfast or a snack.
Chinonso Kizito
k.chinonso25@hotmail.frI used fresh pears from my backyard and they were perfect in this cake. The cake was so moist and flavorful.
sawon mia
sawon_m@hotmail.comThe glaze is a must! It really takes the cake to the next level.
Dodge Smalling
d.s@hotmail.comI'm not a big baker, but this recipe was simple enough for even me to handle. The cake turned out beautifully and tasted even better.
Abdussalam Gujjar
g_abdussalam@yahoo.comThe cake was a hit at our party! Everyone loved the combination of pears and brown butter glaze.
Romeo Mokwena
r.m@hotmail.frEasy to follow, and turned out delicious!
Sofiqul Islam
isofiqul@gmail.comThis pear snacking cake was an absolute delight! The brown butter glaze added the perfect touch of richness and sweetness to the moist and tender cake. I loved the burst of pear flavor in every bite.