Brown Butter Pear Cake

This brown butter pear cake is an upside down cake flavored with ginger and cinnamon. Simple steps to make brown butter to use flavoring the pears and as an rich addition to the cake batter.

Course Dessert

Cuisine American, French

Keyword brown butter pear cake, make brown butter, upside down pear cake

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 383kcal

Author Evelyn Osborn

Equipment

Small Skillet
9 Inch Springform Pan
parchment paper
Pasting Brush for buttering the cake pan
Mixing Bowls
mixer
Powdered Sugar Shaker Duster optional

Ingredients

To prepare pan:

2 Tablespoons butter
2 Tablespoons flour

For the Cake

½ cup butter 1 stick
¼ cup brown sugar
2 pears peeled, cored and sliced into ⅛ inch pieces
1 ½ cup all purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon ground ginger
3 Tablespoons butter
½ cup sugar
2 eggs
½ teaspoon vanilla extract
½ cup milk

Instructions

Prepare Cake Pan

Generously butter a 9-inch springform pan (or regular 9-inch cake pan) using a pastry brush. Make sure to coat every inch of the bottom and all the way up the sides — don’t miss the corners! A thorough butter layer (plus the parchment round and light flour dusting called for in the recipe) is the secret to your gorgeous pear topping releasing cleanly and beautifully when you turn the cake out.
Grab a sheet of parchment paper larger than your pan. Flip the pan upside down, place it on the parchment, and trace around the base with a pencil. Cut just inside the line you traced (about ⅛ inch) so the round fits perfectly inside without curling up the sides.
Pop the cut circle into the buttered pan — it’ll sit nice and flat, making sure your stunning pear topping releases like a dream when you flip the cake.
Once your parchment circle is perfectly in place on the bottom of the pan, brush it generously with more butter (yes, butter the paper too!).
Then sprinkle in 1–2 tablespoons of flour, tilt and tap the pan in a circular motion until every bit of buttered surface—bottom and sides—is lightly coated. Dump out the excess flour over the sink.

Brown Butter Instructions

Grab a light-colored sauté pan or skillet (so you can easily spot the color change). Add ½ cup (1 stick) room-temperature butter cut into tablespoon-sized pieces
Place the pan over medium-high heat and stir constantly with a whisk or rubber spatula as the butter melts. Keeping it moving prevents hot spots and helps you catch that perfect golden moment.
Keep stirring constantly as the melted butter starts to foam vigorously (it will look like it’s boiling—that’s the water cooking off).
After 4–7 minutes, the foam will subside and you’ll see little golden-brown specks dancing on the bottom of the pan. As soon as the butter turns a deep amber color and your kitchen fills with the most incredible nutty, toasty aroma (think caramel + hazelnuts), it’s ready.
As soon as your butter reaches that perfect nutty amber stage, immediately pour it all into a small heat-safe bowl or ramekin (this stops the cooking so it doesn’t burn). Measure 2 tablespoons of the warm brown butter back into the still-hot skillet.
Pop the bowl with the remaining brown butter into the freezer to firm up quickly (you’ll use most of it in the cake batter later). Every 3–4 minutes, give it a quick stir with a fork or small whisk—this prevents it from hardening into a solid chunks and keeps it creamy and spreadable, like softened whipped butter.
Back on the stove (medium heat), add ¼ cup brown sugar to the reserved butter in the skillet. Stir constantly until the sugar melts into a glossy, caramel-like sauce and starts gently bubbling (about 2–3 minutes).
Gently add the peeled, thinly sliced pears to the bubbling brown sugar–butter mixture in the skillet. Stir carefully (you don’t want to break the slices) until every piece is glossy and beautifully coated.
Reduce the heat to medium-low and let them simmer for 8–12 minutes, turning occasionally, until the pears are just tender and infused with caramel flavor (they’ll continue to soften in the oven, so don’t overdo it). Remove the pan from the heat but keep it on the stove to stay warm while you finish the batter.
Add the peeled sliced pears to the pan and gently stir to coat them with the sugar mixture as they cook. Simmer until the pear slices are soft and remove from heat but keep warm.

Pear Cake Instructions

Preheat your oven to 350°F (make sure the rack is in the center). In a large mixing bowl, add the flour, salt, baking soda, baking powder, ground cinnamon, and ground ginger.
Whisk everything together for about 30 seconds to evenly distribute the leavening and spices (this simple step guarantees no spicy bites or flat spots!). Set the bowl aside while you finish the wet ingredients.
Take the bowl of brown butter out of the freezer—it should now be opaque and have the soft, creamy texture of whipped or softened butter. Give it one final vigorous stir to make sure it’s perfectly smooth and spreadable, then set it aside.
In the bowl of a stand mixer (or a large mixing bowl with a hand mixer), add the sugar, unsalted butter, and the chilled brown butter.
Beat on medium speed for 2–3 minutes, scraping down the sides as needed, until the mixture is light, fluffy, and a gorgeous pale golden color.
With the mixer on medium speed, add the eggs one at a time—beat well after each addition (about 20–30 seconds) until fully incorporated and the mixture looks smooth and glossy. Scrape down the sides of the bowl as needed so everything blends evenly
.Finally, pour in the pure vanilla extract and mix for another 10–15 seconds. That gorgeous speckled batter is now silky, fragrant, and ready for the dry ingredients.
With your mixer on low speed (to avoid a flour cloud!), add the dry ingredients and milk to the butter egg mixture in alternating additions. Scrape down the bowl once or twice to make sure everything is beautifully combined.
Carefully pour the warm pears and the caramel-brown butter sauce into your prepared springform pan. Use a rubber spatula to gently spread the pears and sauce into an even layer across the entire bottom. Arrange the pear slices in overlapping circles (start from the outside and work your way in, with the thin ends pointing toward the center).
Gently dollop the thick brown butter cake batter over the arranged pears (dropping it in big spoonfuls prevents disturbing your pretty pear design)
Using an offset spatula or the back of a spoon, carefully spread the batter into an even layer, completely covering the pears and pushing it right to the edges of the pan.
Slide the pan into your preheated 350°F oven and bake for 25–30 minutes, until the top is golden brown and a toothpick inserted in the center comes out almost clean with just a few moist crumbs clinging to it (no wet batter!).
As soon as the cake comes out of the oven, set a timer for 1–2 minutes only — just long enough to let it settle, but still warm enough for an easy release.
Run a thin, sharp knife (or offset spatula) around the inside edge of the pan to free any stuck spots.
Place your serving plate or cake stand upside-down on top of the pan. Using both hands (and oven mitts!), confidently flip the whole thing in one smooth motion. Give the pan bottom a gentle tap or two if needed.
Immediately unlatch and remove the springform ring. Carefully slide the metal base upward off the cake, then gently peel away the parchment paper to reveal those stunning caramelized pears in all their glossy glory.
Let the cake cool completely (or at least to room temperature) so the pear topping sets beautifully.
Right before serving, place a fine-mesh sieve or powdered sugar duster over the cake and generously shower it with powdered sugar — it’ll settle into all the pear crevices like fresh fallen snow and add that perfect sweet, elegant touch.
Slice into 8 wedges (a sharp knife wiped clean between cuts gives the prettiest slices), plate, and give each piece one last loving dusting of powdered sugar.Serve immediately.

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