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Pear and Almond Brown Butter Cake-
5 from 2 votes
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Pear and Almond Brown Butter cake

firm but juicy d’anjou pears, warm cinnamon, and crunchy sliced almonds to the financier-like thick batter

Course Dessert
Keyword almond, brown butter, cake, pears
Prep Time 15 minutes
Cook Time 55 minutes
Servings 8

Ingredients

  • 1 stick 8 tablespoons unsalted butter, browned
  • 1 cup granulated sugar
  • 2 large eggs at room temp
  • 2 teaspoons pure vanilla extract
  • 1 cup unbleached all purpose flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 teaspoons baking powder
  • 3 firm pears I like D’anjou
  • 1/3 sliced almonds
  • 2 tablespoons turbinado sugar

Instructions

  1. Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. Spray the bottom with nonstick spray. Set aside.
  2. Slice the pears thinly, and or leave the halves intact and slice to create a fan effect. Set aside.
  3. In a small pan, melt the butter over medium heat. Continue whisking frequently until the butter begins to brown and smell really nutty. Remove the browned butter from the pan, and pour into a heatproof bowl, allow to cool for 15 minutes.
  4. In a large bowl, combine The slightly cooled brown butter, sugar, vanilla extract, and eggs. Whisk by hand to thoroughly combine for 2 minutes, until the mixture is slightly airy and light.
  5. Add the flour, almond flour, salt, cinnamon, and baking powder to the bowl. Whisk until just combined.
  6. Pour the batter into the prepared cake pan. Add the pears to the top of the batter. Sprinkle the sliced almonds and turbinado sugar on top of the pears and batter. Bake for 55-60 minutes until deeply golden brown. Allow to cool. Store at room temperature for 1-2 days.