Brown Butter Pear Cake

Brown Butter Pear Cake


I love to travel, business or pleasure it all gets me excited. Today I am 20,000+ feet in the air; rocketing towards sunny California and loving every minute of it. A plane delay; it doesn’t faze me. A seating area so small, my knees hit my chest; piece of cake (Brown Butter Pear Cake as a matter of fact).  The important thing here is I’m on my way to somewhere. Adventure awaits and I couldn’t be happier.

This trip will be a short one, filled with mostly dry, ”I can’t keep my eyes open any longer,” type meetings.  No matter, a change of scenery is just what the doctor ordered and I am looking forward to some spectacular dining in the evenings.

Brown Butter Pear Cake Sometimes in life what’s needed is a new perspective. With all the blogging, putting away produce, and daily tasks I have lost a bit of sight on what’s important. I was in need of an opportunity to step outside my normal routine and reset. These little jaunts work perfectly for me, but I realize not everyone has this as an option. The trick then is to figure out what works for you, make a plan and then follow it. This could be as simple as a lunch or dinner out with the girls or a trip to the hair salon all by your lonesome.

Whatever the plan, be sure to take a few moments to nurture yourself. When you are at peace and feel your needs are met it will be much easier to give to others.


I set about making this delicious cake with one thing in mind; making it healthy. Fresh pears were a great place to start. I substituted all the processed foods for whole foods and love how it turned out.  If you’re looking for a cake with a beautiful presentation, slightly sweet with a lovely Bourbon brown butter flavor, this one’s for you. Feel free to dust with a touch of powdered sugar or add a dollop of sweetened fresh whip cream to top it off, if something sweeter is what you desire. 

5.0 from 3 reviews
Brown Butter Pear Cake
Serves: 8
  • 2 partially ripe pears, peeled, cored and sliced
  • 1 tbsp chopped crystallized ginger
  • 1-1/2 sticks unsalted butter, divided
  • 4 tbsp Bourbon (or apple juice), divided
  • ¾ cup unrefined pure cane sugar (or brown sugar)
  • ½ tsp sea salt, divided
  • 2 eggs
  • 1-1/2 cups plus 2 tbsp whole wheat white flour
  • 1 tsp Baking Powder
  • 1 cup Greek yogurt
  1. Preheat oven to 350 degrees.
  2. Butter and flour a 9 inch spring form pan.
  3. Place pear slices in bottom of the spring form pan in fanning fruit out in a circle.
  4. Sprinkle with the tbsp of chopped crystallized ginger. Set aside.
  5. In a medium skillet, melt 4 tablespoons of butter over medium heat.
  6. Stir continually until the milk solids bubble up and turn a golden brown color.
  7. Pour into a small bowl, making sure to get all the brown buttery buts.
  8. Place browned butter in the freezer to cool and solidify. About 20-25 minutes.
  9. While waiting for browned butter to solidify, wipe out pan used to brown butter and melt and additional 4 tablespoons of butter.
  10. Add 2 tbsp bourbon (or apple juice), ¼ cup unrefined cane sugar (or light brown sugar) and ¼ tsp sea salt.
  11. Stir over medium heat until the sugar has dissolved and the mixture is bubbly and slightly thickened.
  12. Spoon the sauce over the pears, tapping the pan on the counter to evenly distribute.
  13. Stir together the flour, baking powder and remaining ¼ tsp sea salt, set aside.
  14. In medium sized mixing bowl add the remaining 4 tbsp of butter, the 4 tbsp of solidified browned butter, 2 tbsp Bourbon and the remaining ½ cup of unrefined sugar. Mix on medium-low speed until creamy, 2-3 minutes.
  15. Add eggs, one at a time, mixing until each egg is incorporated.
  16. By hand stir in wet and dry ingredients a little at a time, alternating as you go and only until ingredients have all been incorporated. (this helps to keep the cake tender).
  17. Spoon the batter over top of the pears and tap the pan on the counter to help spread the batter evenly..
  18. Bake in a preheated 350 degree oven for 30-35 minutes or until a toothpick comes out clean from the center..
  19. Cool cake for about 10 minutes before running a knife along the edge of the cake. Inverting onto a platter and remove spring form siding. Allow cake to cool and sprinkle with powdered sugar or add a dollop of fresh whole whipped cream prior to serving.

 Adapted from Simply Scratch: Gingered Pear + Brown Butter Upside Down Cake

Brown Butter Pear Cake shared with: *Jordon’s Onion: Thank Goodness it’s Thursday * The Pin Junkie: Pin Junkie Pin Party * Juggling Real Food and Real Life: Let’s Get Real *Feathers in the Woods: Green Thumb Thursday *Weekend Wind-Down *In the Kitchen with Jenny: Foodie Friends Friday *Natasha in Oz: Say G’day *Raia’s Recipes: Savoring Saturday’s *Our Rosey Life: Share it Sunday *Pebbles and Piggytails: Saturday Dishes *The Ultimate Linky: Bloggers Brags *Plucky’s Second Thoughts * My Pinterest Adventures: Merry Monday Link Party * Mrs. AOK: Mommy Monday *Yesterfood: Treasure Box Tuesday *April J Harris: Hearth and Soul Blog Hop *Lou Lou Girls: Lou Lou Girls *Creative K Kids: Tasty Tuesdays *New Mrs Adventures: Tasty Tuedays *Recipes for Our Daily Bread: Wonderful Wednesday Blog Hop *Smart School House: Whimsy Wednesday *Simply  Sweets: Party in Your PJ’s  * The Crafty Wife: The Wednesday Roundup *To Work With My Hands: Wake Up Wednesday * Crafty Allie: Worthwhile Wednesdays *Sweet Haute La Dolce Vita: Sweet Haute * Gingerly Made: Show and Tell *Yum Eating: The Yuck Stops Here *My Paper Craze: Creative Spark *The Newlywed Pilgrimage: Moonlight and Mason Jars



Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”


  1. says

    This look yummy. I haven’t done a lot of baking with pears since they seem so delicate but when I was in pastry school we made a blueberry pear tart that was delicious. I brought it home for Thanksgiving and it was gone quickly. Thanks for sharing this with the #yuckstopshere link party.
    Nicole recently posted…7 Fall treats nobody should missMy Profile

    • says

      It is always a pleasure coming to your party. The blueberry pear tart sounds amazing. Some day I would love to spend some time in pastry school. How cool is that? Have a wonderful weekend.

  2. says

    Is it possible to need to reset all the time…lol. Actually, all I need to reset is some quiet time and I’m all good.

    Your recipe looks fantastic as always. I don’t think our pear tree has anymore pears on it, but I haven’t looked at lately (bad me). Do you recommend a certain type of pear for this recipe?
    erlene recently posted…Fall PrintablesMy Profile

    • says

      Thanks Suzanne. This is the first time I have worked with brown butter and I have a feeling it wont be the last. Thanks for stopping by, It’s always a treat.

  3. says


    Your Brown Butter Pear Cake looks super moist. I would love a piece with my coffee anytime. I also enjoyed reading about taking time for yourself. We have 6 more years before my youngest will be finish high school. My husband and I adopted later in life so (my husband, Caleb, and I) will definitely be ready to slow down after Diana graduates. I never have time for much with 5 kids and all their activities plus my husband working out of town. I have kids in public school, private school (he is a senior), and I homeschool. Wednesday, Thursday, and Friday of this week I am working on feeding my sons high school football team their meal before the game. I only have to do this once or twice a season. I like to see their faces when they are eating, but it is a lot of work.

    Thanks for this delicious looking cake.
    Diane Roark

    • says

      Thank you Diane, the cake is perfect with coffee. I have to admit to sneaking a piece for breakfast. It’s perfect because it is not too sweet. It sounds like you have a full plate with all the kids. Enjoy it, for soon the house will be much more quiet and you will be wondering where all the time went. Have a great, chaotic and busy weekend and enjoy every minute of it.

  4. says

    Shari, you did it again! I love the option of apple juice and the use of whole wheat flour. The pears would be so amazing in this and who doesn’t like a dessert with browned butter. Shared all around so everyone has a chance to see this delish dish! Carrie, A Mother’s Shadow

    • says

      Thank you Janine. I am on the homestretch and sitting in the airport ready to make the return trip home. Refreshed, renewed and ready to rock! Have a great weekend.

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