
- Yield: 4 small bundt cakes or 1-11” pie dish
brown butter pear cake
Recipe courtesy of Jen Landy, Executive Chef, Battleground Country Club (Manalapan, N.J.)
Ingredients
- Ingredients for filling:
- Bosc pears - 3 ea., large, ripe, peeled and thinly sliced
- sugar - 2 Tbsps.
- lemon juice - 1 tsp.
- cardamom - 1/2 tsp., ground
- ground - 1/4 tsp., ground
- Ingredients for cake:
- unsalted butter - 1/2 cup
- sugar - 3/4 cup + 1 Tbsp.
- vanilla extract - 1/4 tsp.
- eggs - 2 ea., beaten
- flour - 1 cup, sifted
- salt - 1/4 tsp.
Instructions
- Preheat oven to 350°F. Generously butter the mini bundt pans or pie dish.
- In a mixing bowl, gently toss the pears with sugar, lemon juice, cardamom and ginger. Arrange in an even layer in the prepared pan.
- In a small saucepan set over medium-high heat, melt the butter and cook until golden brown, about 7 to 10 minutes. Remove from heat immediately and set aside to cool for 5 minutes.
- Scrape the browned butter and solids into a mixing bowl. Stir in the 3/4 cup sugar and vanilla extract, then add the eggs one at a time, stirring well to incorporate between additions.
- Add the flour and salt and fold in until just barely combined.
- Spoon the batter evenly over the pears, then smooth the top into an even layer. Sprinkle with remaining tbsp. of sugar.
- Bake in a preheated oven until top is golden-brown and filling is bubbling, about 30 to 40 minutes.
- Let cool in the pan on a wire rack until just warm, then slice or remove from pan.
- Serve with whipped cream and/or vanilla/cinnamon gelato.
- Optional: Garnish with a pear chip and caramel sauce.