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Brown Butter Pear Cake

Yoly

"This is a super moist, delicious cake. Tastes better the day after and only gets better as the days go by."
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Ingredients

1 h 55 m servings 438 cals
Original recipe yields 16 servings (1 10-inch tube cake)

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl.
  3. Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes.
  5. Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 438 calories; 25.4 g fat; 50.8 g carbohydrates; 4.1 g protein; 50 mg cholesterol; 279 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 6 Ratings

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Most helpful positive review

I submitted this recipe and just want to let you know how much tastier this cake is if you can wait 1-2 days before cutting into it. You will not be sorry!

Most helpful critical review

You can't go wrong with eggs butter and pears for taste but the texture was not good plus it was a bit of work for this dessert.

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I submitted this recipe and just want to let you know how much tastier this cake is if you can wait 1-2 days before cutting into it. You will not be sorry!

This was awesome! Very moist and yummy. The only changes I made were 1) substituted 1C brown sugar for 1C of the white sugar, 2) used allspice instead of cloves, which I think would overpower th...

This recipe was perfect! I was looking for something seasonal for the fall, but unusual. I had never tried pears in cake. It is super moist and very tasty. I used pecans because I didn't have wa...

I followed the cake recipe exactly but just sprinkled it with powered sugar instead of the butter glaze. It was fabulous. I used ripe Harry and David pears which are terrific on their own and I ...

I made this as is and it was fabulous! Perfectly paired with coffee!

You can't go wrong with eggs butter and pears for taste but the texture was not good plus it was a bit of work for this dessert.