Brown Butter Pear Cake

Name: Brown Butter Pear Cake
Yield: Makes 8 Servings
Cuisine: United States
Ingredients: ½ teaspoon pure vanilla extract; 1 teaspoon fresh lemon juice; Vanilla ice cream, for serving; 2 teaspoons ground cinnamon; 12 tablespoons (1½ sticks) unsalted butter; 2 large eggs, lightly beaten; 2 tablespoons plus ¾ cup sugar, plus more as needed; 1 cup sifted all-purpose flour; 3 firm-ripe pears, such as Bosc, peeled, quartered, cored, and sliced

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Get in There and Cook

By Richard Sax

Published 1997

About

Sort of a “quick pie without the crust,” this cake has become one of my all-time favorite, most-often-made recipes. It originally came from Karolyn Nelke in New York.

Ingredients

12 tablespoons (1½ sticks) unsalted butter
3 firm-ripe pears, such as Bosc, peeled, quartered, cored, and sliced<

Americas
United States
Dessert
Snack
Vegetarian

Method

Preheat the oven to 350°F. Generously butter a 9½- or 10-inch pie plate.
To make browned butter: Melt the butter in a small saucepan over medium heat; continue cooking until lightly golden, about 7 minutes. Watch carefully to avoid burning. Pour