Brown Butter Pear Cake

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

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.


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


  1. Preheat the oven to 350°F. Generously butter a 9½- or 10-inch pie plate.
  2. 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