Brown Butter Pear & Rosemary Almond Cake

Embrace the warmth of home baking with this exquisitely unique Brown Butter Pear & Rosemary Almond Cake. This recipe marries the deep, nutty notes of browned butter with the delicate sweetness of ripe pears and the aromatic freshness of rosemary, all nestled in a tender almond-flour crumb. It's a truly unforgettable dessert that feels both rustic and elegant, perfect for a cozy evening or a celebratory gathering.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 65 minutes

Servings 8 servings

Ingredients

• 1 cup (226g) unsalted butter
• 1 cup (120g) all-purpose flour
• 1 cup (96g) almond flour
• 1 cup (200g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) whole milk, room temperature
• 2-3 medium ripe but firm pears, peeled, cored, and diced (or thinly sliced for topping)
• 1 tablespoon fresh rosemary, finely chopped
• Optional: Powdered sugar for dusting

Instructions

1. **Preheat Oven & Prepare Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or an 8x8 inch square baking dish. Line the bottom with parchment paper if desired.
2. **Brown the Butter:** In a light-colored saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns amber, smells nutty, and brown bits form at the bottom. Immediately remove from heat and pour into a heatproof bowl. Let cool for 10-15 minutes.
3. **Combine Dry Ingredients:** In a large bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt until well combined.
4. **Whisk Wet Ingredients:** In a separate medium bowl, whisk together the eggs, vanilla extract, and milk until smooth.
5. **Combine & Fold:** Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined; do not overmix. Gently fold in the cooled brown butter, diced pears, and finely chopped rosemary.
6. **Bake the Cake:** Pour the batter into the prepared pan, spreading it evenly. If using pear slices for topping, arrange them decoratively on top of the batter.
7. **Bake to Perfection:** Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean. The top should be golden brown and spring back when gently touched.
8. **Cool & Serve:** Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar before slicing and serving.

Chef's Note

For the best flavor, use ripe but firm pears like Bosc or Anjou, as they hold their shape well during baking. Don't skip browning the butter – it adds an incredible depth of nutty flavor!

Make-Ahead Tips

The cake can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to 5 days. It also freezes well, wrapped tightly, for up to 3 months. Thaw at room temperature before serving.

Substitutions

**Pears:** Apples (Granny Smith or Honeycrisp) or peaches (when in season) can be used.,**Almond Flour:** While crucial for the texture and flavor, if unavailable, you can substitute with an equal amount of all-purpose flour, but the cake will be denser.,**Rosemary:** Fresh thyme could offer a different, but equally aromatic, herbal note.