Brown Butter Baked
Pears with Cinnamon Cake
Juicy pears baked in a ginger and cinnamon cake…topped with more cinnamon and my favorite vanilla ice cream. The cake batter is slightly undercooked so it moist and delicious when you take one huge bite with some pear, cake and ice cream.
You have to get everything in one bite!
It’s a simple dessert, that looks amazing – personalized ramekins are just so fun to serve. Serve it right out of the oven, super hot is best and then the ice cream melts…which is perfection with the cake.
PRO TIP: Under cook them just slightly. My cooking time suggests that – a little gooey cake action is good for the soul.
Brown that butter
This is NO secret…brown butter is SOOOO GOOD!
It takes a few extra minutes but it so worth it. The nutty and rich flavor it lends to all things is magic.
Pure magic in your baked goods.
Plus mixing a little bit of this brown butter with brown sugar, makes the best sugary topping for the pears.
Here are more fruit filled desserts I love.
Brown Butter Baked Pears with Cinnamon Cake
- Total Time: 40 minutes
- Yield: 4 1x
- Diet: Gluten Free
Ingredients
- 4 tablespoons salted butter
- 2 tablespoons packed brown sugar
- 2 tablespoons white sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 cup coconut milk (or milk alternative of your choice)
- 1 1/2 cups gluten free flour blend
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/8 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1 pear, quartered and cored
Instructions
- Preheat your oven to 375F. Grease your ramekins with shortening or butter and set aside. Prepare a cast iron skillet or baking dish with sides with about 2 inches of water (for a water bath). Set aside.
- Melt the butter in a small sauce pan over medium/high heat. Swirl the pan until the butter starts to brown on the edges – this can take 3-4 minutes. Continue to swirl the pan until the butter turns a deep golden brown and smells nutty. Remove from the heat. Transfer all but 1 tablespoon of the butter to a small bowl. Place the bowl in the freezer for 6 minutes or until it has solidified to resemble softened butter.
- Meanwhile, add in the 2 tablespoons of brown sugar to the remaining 1 tablespoon brown butter. Mix with a rubber spatula to combine. Let sit in the warm pan, until needed.
- Combine the flour, salt, baking soda, baking powder, cinnamon and ground ginger in a bowl. Whisk together and set aside.
- When the brown butter comes out of the freezer, combine it with the white sugar and whisk for 35 seconds or until it’s light in color. Whisk in the eggs, vanilla and milk.
- Using a rubber spatula or wooden spoon, add the flour mixture to the wet ingredients. Just combine until it is completely combine (don’t over mix).
- Divide the batter into 4 portions and add each portion into a prepared ramekin.
- Place a quartered pear on top of the batter, pressing it in slightly. Sprinkle the brown butter and brown sugar mixture on top of each of the pears.
- Carefully place the ramekins into the prepared water bath (don’t get any water into the batter). The water should come up half way up the ramekin – if not, add more or less.
- Place in the oven and bake for 20 minutes. Remove from the oven carefully (without spilling the hot water). Immediately remove the ramekins from the water bath.
- Serve at once with ice cream or whipped cream.
Notes
I made this for 4 people, go ahead and double it if you need more.
I have not tested it on cooking it in a 8×9 pan, just tested it in the ramekins.
- Prep Time: 15
- Cook Time: 25
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
