Juicy d’Anjou pears baked into brown butter financier-like cake topped with almonds and turbinado sugar
This very simple cake is an iteration of my Sunken Strawberry Cake. I created this recipe with the hopes that it could be adapted to every season, using whatever fruit tastes incredibly delicious at the time.
Here, I add firm but juicy d’anjou pears, warm cinnamon, and crunchy sliced almonds to the financier-like thick batter. The cake bakes up, and the pears soften and bake down in a sunken jammy layer of sweetness. Taking one extra step to brown the butter makes all the difference in the world. All of the sudden, there are rich caramel notes that play off the pear so well. For me, it’s the way the edges of the cake get golden brown and satisfyingly chewy, while the middle stays soft. The balance of textures and flavors is everything.
Why you need to start baking with Pears
This is my favorite kind of cake to make! Why? All of the ingredients in this Pear and Almond Brown Butter Cake come together in one bowl, and it is extremely unfussy. The results, however, are impressive and beautifully complex. I love to lean into these one-bowl cakes. They can be made again and again and straddle the line between dessert, breakfast, and afternoon snack. I remember eating canned pears as a kid (I know, 90’s kid, what can I say?) and honestly, they were my favorite. I love they got super soft and the flavors even sweeter. That’s kind of what’s happening in this cake. The natural sweetness and flavor of the pears really shines through, and it’s absolutely delicious. A little underrated if you ask me.
How to line the cake pan
Sometimes I’m particular and fussy about lining pans with parchment, and applying the butter/flour nonstick layer like in this Cream Cheese Bundt Cake. This isn’t one of those times. I simply take a large piece of parchment paper and press down into a 9” round cake pan, then fold and crumple the excess over the edges. That’s it! After the cake has cooled, you just lift the cake right out of the pan and into your serving plate. Here I am, serving up the detailed more advanced techniques when necessary, but cutting out all the complicated exertions when NOT.
I hope you love this cake as much as I do, and please feel free to make it your own! Switch up the spices and fruit if you like, and don’t forget to tag me @lions.bread in your pictures so I can see!
baked with love – LeAnne
Pear and Almond Brown Butter cake
firm but juicy d’anjou pears, warm cinnamon, and crunchy sliced almonds to the financier-like thick batter
Prep Time 15 minutes
Cook Time 55 minutes
Servings 8
Ingredients
- 1 stick 8 tablespoons unsalted butter, browned
- 1 cup granulated sugar
- 2 large eggs at room temp
- 2 teaspoons pure vanilla extract
- 1 cup unbleached all purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 3 firm pears I like D’anjou
- 1/3 sliced almonds
- 2 tablespoons turbinado sugar
Instructions
- Preheat the oven to 350°F. Line a 9-inch cake pan with parchment paper. Spray the bottom with nonstick spray. Set aside.
- Slice the pears thinly, and or leave the halves intact and slice to create a fan effect. Set aside.
- In a small pan, melt the butter over medium heat. Continue whisking frequently until the butter begins to brown and smell really nutty. Remove the browned butter from the pan, and pour into a heatproof bowl, allow to cool for 15 minutes.
- In a large bowl, combine The slightly cooled brown butter, sugar, vanilla extract, and eggs. Whisk by hand to thoroughly combine for 2 minutes, until the mixture is slightly airy and light.
- Add the flour, almond flour, salt, cinnamon, and baking powder to the bowl. Whisk until just combined.
- Pour the batter into the prepared cake pan. Add the pears to the top of the batter. Sprinkle the sliced almonds and turbinado sugar on top of the pears and batter. Bake for 55-60 minutes until deeply golden brown. Allow to cool. Store at room temperature for 1-2 days.
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The post Pear and Almond Brown Butter Cake first appeared on Lion’s Bread Blog.
Rachel says
This cake is the most delicious, comforting, and beautiful thing we’ve eaten in a while. The brown butter gives it an amazing nuttiness. I added a little but of cardamom along with the cinnamon and wow! Seriously such an amazing treat.
LeAnne says
That made my day! Thank you so much Rachel 🙂
M ichele says
Hello!
Made this lovely cake today and it is Fabulous!!!
Very warm and comforting. The nutty brown butter is amazing and I love the crisp edges!!….. this is a keeper for sure! Thanks for sharing ❤
LeAnne says
Hi Michele! I’m so glad you love this cake as much as we do!
Anna says
Hi! would this work with apples instead?
LeAnne says
Hi Anna! This would absolutely work with apples. Just slice them thinly so they cook until soft.