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.
Recipe by Pure Grace Farms at