Description

Caramelized pear slices baked into a nutty brown-butter cake, finished with a quick bourbon-vanilla whipped topping.

Ingredients

Scale

4 medium pears (about 1 1/2 lb / 680 g), peeled, cored, and sliced 1/4 in (6 mm) thick
1/2 cup (100 g) light brown sugar
4 tbsp (56 g) unsalted butter
2 tbsp (30 ml) bourbon
1 tbsp (15 ml) lemon juice
1/8 tsp fine salt
1/2 cup (113 g) unsalted butter
1/2 cup (100 g) granulated sugar
2 large eggs
1/2 cup (120 ml) buttermilk (or milk + 1 tbsp (15 ml) lemon juice)
1 tsp vanilla extract
2 tbsp (30 ml) bourbon
1 1/2 cups (190 g) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp fine salt
1/4 tsp ground cinnamon (optional, for warmth without going “spiced”)
1 cup (240 ml) cold heavy cream
2 tbsp (25 g) powdered sugar
1 tsp vanilla extract
1 tbsp (15 ml) bourbon
1 tsp butter or neutral oil, for greasing
Optional: 1 tbsp (8 g) flour, for dusting

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Instructions

Brown the butter: In a light-colored saucepan over medium heat, melt 1/2 cup (113 g) butter. Keep cooking, swirling occasionally, until it turns amber-gold and smells nutty (about 5–7 minutes). Immediately pour into a bowl to stop the cooking. Let cool 10 minutes.
Cook the pears: Grease a 9-inch (23 cm) round cake pan. In the same saucepan (wipe if needed), melt 4 tbsp (56 g) butter over medium heat. Add brown sugar, lemon juice, bourbon, and salt. Stir until smooth and bubbling. Add pear slices and cook 5–8 minutes, stirring gently, until glossy and slightly tender. Turn off heat.
Arrange pears: Spread pears evenly in the pan. Don’t worry about perfect overlap—just keep them in a single, even layer.
Make the batter: In a medium bowl, whisk flour, baking powder, salt, and cinnamon (if using). In a large bowl, whisk granulated sugar and cooled brown butter until combined. Add eggs one at a time, whisking after each. Whisk in buttermilk, vanilla, and bourbon.
Combine: Add dry ingredients to wet ingredients and mix just until no dry flour remains. Scrape the bowl; do not overmix.
Assemble: Pour batter over the pears. Gently spread to cover fruit; it’s okay if a few pear edges peek near the sides.
Bake: Bake at 350°F (175°C) for 38–45 minutes, until the center springs back and a toothpick comes out with a few moist crumbs.
Brief cool + invert: Cool in the pan 10 minutes. Run a thin knife around edges if needed. Place a serving plate on top and invert in one confident motion. Lift the pan away. Let sit 5–10 minutes so any extra caramel settles.
Whip topping: In a cold bowl, whip heavy cream with powdered sugar until soft peaks form (about 2–3 minutes). Add vanilla and bourbon; whip just until thickened.
Finish: Spoon or pipe whipped topping over the cake. Serve slightly warm or at cool room temperature.

Notes

– Bourbon: The bourbon is for flavor in both the topping and the caramel. If you want a more mellow bourbon note, let the caramel mixture simmer uncovered for the full time so the alcohol cooks off.
– Pear thickness: Aim for 1/4 in (6 mm) slices so they soften without turning mushy.
– Flip troubleshooting: If the caramel seems extremely set, warm the bottom of the pan with a damp towel and try again after 20–30 seconds.
– Serving: For the cleanest slices, wipe your knife between cuts.
– Not tested: This recipe package is prepared for illustration and cannot guarantee exact results in your kitchen; oven behavior and fruit ripeness can affect timing.