Brown Butter Pear Cake Recipes

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.

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.

Steps:

• Butter a 10-inch fluted tube pan.
• Coat lightly with flour, shaking out excess; set pan aside.
• In a medium bowl stir together flour, baking powder, and salt; set aside.
• In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.
• Add brown sugar and vanilla; beat on high speed until mixture is smooth and light, about 3 minutes.
• Add eggs, 1 at a time, beating just until combined.
• Alternately add milk and the 1/4 cup brandy to flour mixture, beating just until combined after each addition and stopping occasionally to scrape the bowl.
• Fold in pears and orange peel.
• Pour batter into prepared pan, spreading evenly.
• Bake in a 350 degree F oven about 1 hour 10 minutes or until golden brown and a long wooden skewer inserted near the center comes out clean.
• Cool cake in pan on a wire rack for 10 minutes.
• For glaze, combine granulated sugar and the 1/3 cup brandy in a small saucepan.
• Cook and stir over medium heat until mixture just boils and sugar is dissolved.
• Remove cake from pan and place on wire rack.
• Place a piece of waxed paper under the wire rack.
• With a pastry brush, brush the warm glaze over the entire surface of the cake.
• Cool cake completely.
• Serve with Pear Sauce.
• To make Pear Sauce: In a medium saucepan combine pears, lemon juice, pear nectar, sugar, and vitamin C tablet.
• Bring to boiling over medium heat; reduce heat.
• Simmer, covered, about 15 minutes or until pears are soft.
• If mixture seems dry and in danger of scorching, add a bit more nectar to pan.
• Remove from heat.
• Cool slightly.
• Puree mixture in a food processor or blender; strain through a fine-mesh sieve.
• Stir in vanilla.
• Taste sauce and adjust sugar if necessary.
• Cool and refrigerate in an airtight container for up to 72 hours.
• Makes about 2 cups.
• Make-Ahead Tip: Store cooled cake tightly wrapped at room temperature up to 2 days.

Steps:

• Coat a 9-by-13-inch baking dish with cooking spray.
• In a small bowl, toss the pear with the cardamom, then set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the milk, yeast, sugar, salt, egg and flour. Mix on medium until a smooth dough has formed. Add 2 tablespoons of the butter and mix until fully incorporated. Repeat with the remaining butter. This should take 6 to 8 minutes.
• Scrape the dough into the prepared baking dish and, using greased hands, spread over the bottom of the pan. Cover with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
• Heat the oven to 350°F Sprinkle the pears over the top of the dough.
• To make the topping, in the bowl of an electric mixer, cream together the butter, cream cheese, sugar and salt. One at a time, add the eggs, beating until well mixed. Stir in the vanilla and corn syrup, then mix in the flour. Dollop this mixture over the pear covered dough.
• Bake for 40 to 45 minutes, or until the center is slightly set but still jiggly. Allow to cool. Sprinkle with powdered sugar and toasted almonds to serve. Refrigerate any leftovers.