Irresistible Brown Butter Pear Cake with Cream Cheese Swirl: Your New Favorite Fall Dessert

Prepare to be enchanted by the exquisite flavors of this Brown Butter Pear Cake. This single-layered masterpiece combines the warmth of cooked pears and a delicately spiced cake base with the irresistible tang of a cream cheese filling. Swirled directly into the batter, the cream cheese creates a deliciously gooey texture that melts in your mouth, making every bite an unforgettable experience. It’s a dessert that perfectly captures the essence of autumn.

This delightful pear cake is an exceptional addition to your fall baking repertoire, especially for your Thanksgiving menu. It offers a sophisticated autumn flavor that stands out from the usual apple or pumpkin fare. Your family and guests will adore its luscious creamy texture, the aromatic spiced cake base, and the delicate, tender pear pieces infused with nutty brown butter. It’s a dessert that tastes far more complex than it is to make, promising to impress without the fuss.

For more Thanksgiving-inspired recipes and delightful fall treats, explore some of these fantastic options:

• The Most Spectacular Fall Biscoff Apple Cake
• The Greatest Powder Sugar Apple Cider Donut Cake
• The Best And Splendid Glazed Pumpkin Coffee Cake
• The Best You’ll Ever Eat Pumpkin Cheesecake Cake

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Why You’ll Adore This Brown Butter Pear Cake Recipe

This Brown Butter Pear Cake isn’t just another dessert; it’s a harmonious blend of flavors and textures designed for maximum enjoyment with minimal effort. Here’s why this recipe will quickly become a cherished favorite:

• Superior Pear Flavor: While apples and pumpkins often dominate fall desserts, pears offer a unique, subtly sweet, and floral note that is truly special. We’ve elevated this by using two distinct pear varieties – Bosc and Anjou – to create a richer, more layered fruit flavor that outshines typical single-fruit recipes. When gently cooked in brown butter, these pears become incredibly tender and flavorful, providing a delightful contrast to the spiced cake.
• Effortless Single Layer: Forget the stress of stacking multiple cake layers or intricate decorating. This single-layer cake is designed for simplicity without sacrificing elegance or taste. It’s perfect for home bakers who want to create an impressive dessert for gatherings or a cozy treat for a weeknight without spending hours in the kitchen. Just bake, chill, and serve!
• Cream Cheese Swirl Perfection: The highlight of this cake is undoubtedly the tangy cream cheese filling, expertly swirled directly into the cake batter before baking. This creates pockets of rich, creamy, and slightly tart goodness throughout the cake, balancing the sweetness of the pears and spices. The cream cheese layer bakes down into a deliciously gooey, cheesecake-like texture that provides an amazing contrast to the soft cake crumb.
• Irresistible Brown Butter Infusion: The secret weapon in this recipe is brown butter. The pears are sautéed in nutty, aromatic brown butter before being folded into the cake batter. This simple step transforms the entire dessert, adding a depth of flavor that is warm, complex, and utterly captivating. The caramelized notes of brown butter perfectly complement the pears and spices, elevating the cake to gourmet status.
• Deceptively Easy: Don’t let its sophisticated taste fool you – this Brown Butter Pear Cake is surprisingly easy to make. With clear, step-by-step instructions, even novice bakers can achieve spectacular results. It’s the kind of dessert that will have everyone convinced you spent hours slaving away, when in reality, it’s a straightforward process leading to an incredibly rewarding outcome.

Essential Ingredients for Your Brown Butter Pear Cake

Before you embark on your baking journey, let’s take a closer look at some key ingredients and why they are crucial for achieving the perfect Brown Butter Pear Cake. A full, detailed list of all ingredients and their precise measurements can be found in the recipe card below.

• Full-Fat Cream Cheese: For that signature rich, tangy, and gooey cream cheese swirl, full-fat cream cheese is non-negotiable. Its higher fat content ensures a stable, smooth, and irresistibly creamy texture that sets beautifully within the cake. Avoid low-fat or fat-free versions, as they can result in a watery or crumbly filling that won’t achieve the desired consistency.
• Unsalted Butter: Baking success often hinges on precision, especially when it comes to salt. Using unsalted butter allows you complete control over the total salt content in your recipe. This prevents your cake from becoming overly salty and lets the natural flavors of the pears and spices shine through. If you only have salted butter, reduce the added salt in the recipe by ¼ teaspoon per stick (½ cup) of butter.
• Variety of Pears (Bosc and Anjou): The secret to an exceptional pear flavor lies in using a blend of varieties. For this recipe, we recommend a combination of Bosc and Anjou pears. Bosc pears hold their shape well when cooked and offer a slightly firmer texture and a subtly sweet, spicy flavor. Anjou pears are juicy, sweet, and have a smooth, buttery texture. Together, they create a complex and balanced pear profile that is truly greater than the sum of its parts. Ensure your pears are ripe but still firm enough to handle slicing without turning mushy.
• Cake Flour (Optional, but Recommended for a Lighter Crumb): To achieve a truly soft, tender, and airy cake crumb, cake flour is an excellent choice. It has a lower protein content than all-purpose flour, which results in less gluten development and a more delicate texture. If you don’t have cake flour on hand, you can substitute it with all-purpose flour, but your cake may be slightly denser. For an approximate homemade cake flour substitute, remove 2 tablespoons of all-purpose flour per cup and replace it with 2 tablespoons of cornstarch.
• Light Brown Sugar: Light brown sugar brings a wonderful molasses flavor and moisture to the cake, contributing to its soft texture and rich, caramel-like notes. The subtle hints of caramel from the brown sugar perfectly complement the brown butter and pears. You can use dark brown sugar for a more intense molasses flavor, but light brown sugar provides a balanced sweetness that doesn’t overpower the delicate pear.

Crafting Your Homemade Salted Caramel Sauce

A truly exceptional cake deserves an equally exceptional caramel sauce. While store-bought caramel can work in a pinch, making your own salted caramel from scratch adds an unparalleled depth of flavor and richness. Follow these steps for a luscious, golden-brown caramel that you’ll want to drizzle on everything!

• Step 1: Combine Sugar, Water, and Corn Syrup. In a clean, medium-sized saucepan, combine the granulated sugar, water, and light corn syrup. Stir these ingredients gently until they are just mixed. The corn syrup is key here, as it helps prevent sugar crystallization, ensuring a smooth caramel.
• Step 2: Initiate the Boil. Place the saucepan over medium heat. Bring the sugar mixture to a rolling boil. Initially, the bubbles will be small and rapid. As the mixture heats up and the water evaporates, the bubbles will become larger and slower, indicating the caramelization process is beginning. It’s crucial not to stir the mixture once it starts boiling, as this can introduce sugar crystals from the sides of the pan back into the syrup, causing it to seize up and become grainy.
• Step 3: Monitor for Golden Perfection. Continue to boil the mixture, watching it closely. It will take a few minutes for the color to change. Once it begins to turn a light golden brown, stay vigilant. The caramel will quickly progress from golden to a rich, deep auburn color, signifying it’s perfectly caramelized. This stage is critical; overcooking by even a few seconds can result in a burnt, bitter caramel, while undercooking will yield a less flavorful sauce. Aim for a beautiful, amber hue.
• Step 4: Warm the Cream. While your caramel is cooking, warm the heavy cream in the microwave for approximately 1 minute. Warming the cream beforehand is essential; adding cold cream to hot caramel can cause the mixture to seize and splatter violently.
• Step 5: Incorporate the Warm Cream. As soon as your caramel reaches that perfect golden-brown/auburn color, immediately remove the saucepan from the heat. Carefully pour in the warm heavy cream, stirring continuously with a heat-resistant spatula or whisk until the caramel and cream are thoroughly combined into a smooth, luxurious sauce. Be cautious during this step, as the mixture will bubble vigorously.
• Step 6: Finish with Flavor Enhancers. Transfer the caramel mixture into a heat-proof bowl. Add the vanilla extract, salt, and butter. Allow the butter to sit for a minute or two until it melts into the warm caramel. Then, stir everything together until the butter is fully incorporated and the sauce is perfectly smooth and glossy. The salt helps to balance the sweetness, and the vanilla adds another layer of aromatic depth.

Baking Your Spiced Brown Butter Pear Cake Base

Now that your delicious caramel sauce is ready, let’s turn our attention to the star of the show: the incredibly moist and flavorful brown butter pear cake base. This section covers preparing the pears, mixing the cake batter, and ensuring a tender, spiced foundation for your dessert.

• Step 1: Brown the Butter and Cook the Pears. Begin by browning the butter in a medium-sized saucepan over medium heat. Watch closely as the butter melts, foams, and then the milk solids at the bottom turn a beautiful golden-brown, releasing a wonderfully nutty aroma. Once you see these amber specks, add your thinly sliced pears and brown sugar. Cook the pears for 7-10 minutes, stirring occasionally, until they are slightly softened but still retain a bit of their bite. This step not only infuses them with the nutty brown butter flavor but also concentrates their natural sweetness. Transfer the cooked pears to a bowl and let them cool slightly while you prepare the cake batter.
• Step 2: Sift the Dry Ingredients. In a medium-sized bowl, whisk together the cake flour (or all-purpose flour), salt, ground cinnamon, nutmeg, and baking powder. Sifting ensures that all ingredients are evenly distributed and helps to prevent lumps, contributing to a smooth, uniform cake texture. The blend of spices here is crucial for that warm, autumnal flavor.
• Step 3: Cream Butter and Sugar, Then Add Eggs. In a large mixing bowl, vigorously whisk the softened unsalted butter and brown sugar by hand for about 60 seconds until light and fluffy. This aeration is important for a tender crumb. Next, add the large eggs one at a time, whisking well after each addition to fully incorporate them into the mixture. Finish by slowly mixing in the pure vanilla extract, which enhances all the other flavors.
• Step 4: Gently Fold in Dry Ingredients. Using a rubber spatula, carefully fold the sifted dry ingredients into the wet mixture. Mix until just combined, being careful not to overmix. Overmixing develops gluten, leading to a tougher cake. Stop folding when only small streaks of flour remain, as these will disappear during the final additions.
• Step 5: Incorporate the Cooled Pears. Add the slightly cooled, brown butter-infused cooked pears into the cake batter. Gently fold them in with your rubber spatula until they are evenly distributed throughout the mixture. The pears should still be somewhat firm, not mushy, adding delightful bursts of texture and flavor.
• Step 6: Prepare and Transfer Batter to Pan. Preheat your oven to 350°F (175°C). Prepare a 9-inch cake pan or springform pan by generously spraying the bottom with cooking spray, lining it with parchment paper, and then spraying the parchment and sides again. This ensures easy release. Pour the pear cake batter evenly into the prepped pan and set it aside while you prepare the cream cheese filling.

Preparing the Tangy Cream Cheese Swirl

The luscious cream cheese swirl is what truly sets this pear cake apart, adding a creamy, tangy dimension that perfectly complements the spiced cake. Follow these steps to create a smooth and irresistible filling.

• Step 1: Cream the Cream Cheese. In a medium-sized bowl, use a hand mixer to beat the room temperature full-fat cream cheese until it is completely smooth and creamy. Ensure there are no lumps, as this will affect the final texture of your swirl.
• Step 2: Add Eggs and Beat Until Fluffy. Add the large egg to the creamed cheese, mixing for about 30 seconds until just combined. After each egg addition, use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all ingredients are thoroughly mixed. Once both eggs are incorporated, beat the mixture on medium speed for a full 2 minutes. This step incorporates air, making the filling light and fluffy.
• Step 3: Incorporate Powdered Sugar and Caramel. Gradually add the sifted powdered sugar, one cup at a time, mixing for 30 seconds after each addition until fully incorporated and smooth. Sifting the powdered sugar prevents lumps. Finally, add your homemade (or high-quality store-bought) salted caramel sauce and mix on low speed just until combined. Be careful not to overmix at this stage; you simply want to swirl in the caramel’s rich flavor.

Assembly, Baking, and Chilling for Perfection

With all your components ready, it’s time to bring your Brown Butter Pear Cake to life in the oven. Proper assembly and patient chilling are key to achieving the cake’s desired texture and flavor.

• Step 1: Top the Cake with Cream Cheese. Carefully pour the prepared cream cheese mixture over the pear cake batter in the prepared pan. Use a small offset spatula to gently spread the cream cheese into an even layer, creating a beautiful marbling effect as it bakes. You can swirl it slightly for a more artistic look, if desired.
• Step 2: Bake to Golden Perfection. Place the cake in your preheated 350°F (175°C) oven and bake for 45-48 minutes. The cake is done when the edges are golden brown, the center has visibly cracked, and while the very middle may still have a slight jiggle, a toothpick inserted into the cake portion (avoiding the cream cheese layer) comes out with moist crumbs, not wet batter.
• Step 3: Cool and Chill. Once baked, remove the cake from the oven and let it cool on a wire rack for 10-15 minutes. This initial cooling period allows the cake to set slightly. After this, transfer the cake (still in its pan) to the refrigerator and chill for at least 2 hours. This crucial chilling time allows the cream cheese layer to firm up and fully set, ensuring that desirable gooey yet stable texture when sliced. For best results, overnight chilling is highly recommended.
• Step 4: Garnish and Serve. Before serving, generously drizzle any extra homemade caramel sauce over the chilled cake. For an elegant finish, dust the entire surface lightly with powdered sugar. Slice and serve this magnificent Brown Butter Pear Cake, and watch as your guests delight in its rich flavors and textures!

Tips for Achieving the Best Brown Butter Pear Cake

To ensure your Brown Butter Pear Cake turns out absolutely perfect every time, keep these expert tips in mind. They’ll help you achieve a moist, flavorful cake with that irresistible cream cheese swirl.

• Room Temperature Ingredients Are a Must: This cannot be stressed enough! For consistent and smooth batter, all your dairy ingredients (butter, cream cheese, eggs) should be at room temperature. This allows them to emulsify properly, creating a uniform mixture without curdling or lumps. Cold ingredients can lead to a dense, unevenly textured cake.
• Opt for Full-Fat Cream Cheese: As mentioned in the ingredients section, using full-fat cream cheese is vital for the structure and texture of your cream cheese swirl. Its higher fat content helps it set properly, creating that distinct tangy, creamy layer without becoming watery or too soft.
• Homemade Caramel Elevates Everything: While convenience often calls for store-bought, making your own salted caramel sauce is highly recommended. The depth of flavor, nuanced sweetness, and perfect consistency of homemade caramel truly enhance this cake. Trust us, once you taste your own, you’ll be tempted to lick the bowl clean!
• Invest in a High-Quality Pan: A good quality baking pan, especially a springform pan, makes a significant difference. It ensures even heat distribution for consistent baking and simplifies the removal of the cake once it’s chilled. I used a reliable springform pan that you can find here.
• Don’t Overmix the Batter: When combining the wet and dry ingredients for the cake, mix only until just combined. Overmixing develops gluten, which can lead to a tough, dry cake. A few streaks of flour are fine; they will disappear during baking.
• Patience with Cooling and Chilling: Resisting the urge to cut into the cake immediately is crucial. The initial cooling allows it to stabilize, and the subsequent chilling in the refrigerator is absolutely essential for the cream cheese layer to fully set and firm up, giving you those clean, beautiful slices.

Frequently Asked Questions About Brown Butter Pear Cake

Here are answers to some common questions you might have while preparing this delicious Brown Butter Pear Cake:

• Can I substitute fat-free cream cheese?

  No, unfortunately, fat-free or low-fat cream cheese is not suitable for this recipe. The high-fat content of full-fat cream cheese is essential for the filling to set properly, creating the creamy, tangy, and gooey texture we’re aiming for. Substituting it will likely result in a runny or crumbly cream cheese layer.

• Can I use apples instead of pears?

  Yes, you certainly can! If you prefer apples or simply don’t have pears on hand, a firm, tart apple variety like Granny Smith would be an excellent substitute. Make sure to slice them thinly, just like the pears, and sauté them in the brown butter as instructed. The tartness of Granny Smiths will provide a lovely balance to the sweet cake and caramel.

• Can I use a 9×9 inch square pan instead of a round one?

  Absolutely! A 9×9 inch square pan can be used as an alternative to a round springform pan. The baking time might be slightly adjusted, so keep an eye on the cake and use the visual cues (golden edges, cracked center, slight jiggle in the middle) to determine doneness. My favorite square pan is available right here for consistent baking results.

• Can I make this cake ahead of time?

  Yes, this cake is an excellent make-ahead dessert! In fact, it often tastes even better the next day as the flavors have more time to meld. Simply prepare and bake as directed, then chill thoroughly. Store it covered in the refrigerator until ready to serve.

• How do I prevent the caramel from crystallizing?

  To prevent crystallization when making caramel, ensure your saucepan is clean, avoid stirring the sugar mixture once it begins to boil, and consider using a pastry brush dipped in water to wipe down any sugar crystals that form on the sides of the pan during cooking. The corn syrup in the recipe also acts as an anti-crystallization agent.

Storing and Freezing Your Brown Butter Pear Cake

Proper storage is essential to maintain the freshness and delightful texture of your Brown Butter Pear Cake. Given its rich cream cheese filling, it requires specific handling to ensure it remains delicious for days.

Storing Brown Butter Pear Cake

Because of the cream cheese component, this cake must be stored in the refrigerator. Transfer any leftover cake slices or the entire cake (once fully cooled and set) into an airtight container. This will protect it from drying out and absorbing other refrigerator odors. Stored correctly, the Brown Butter Pear Cake will remain wonderfully fresh and moist for 2-3 days. For the best flavor and texture, allow slices to come closer to room temperature for about 15-20 minutes before serving.

Freezing Brown Butter Pear Cake

Unfortunately, due to its delicate cream cheese filling, this particular Brown Butter Pear Cake does not freeze well. The texture of the cream cheese can become grainy or watery upon thawing, compromising the overall quality of the cake. It’s best enjoyed fresh within a few days of baking. If you have extra homemade caramel sauce, that can be frozen separately in an airtight container for up to a month, ready to be thawed and reheated for future desserts!

If you’ve enjoyed baking and tasting this recipe, please take a moment to rate and review it. Your feedback helps us create even more delicious recipes for you in the future!

For more mouthwatering recipes you’ll undoubtedly want to try, here are some of our personal favorites:

• The Most Splendid Caramel Pumpkin Sheet Cake
• The Best Ever Chocolate Salted Caramel Cake
• The Greatest Pumpkin Snickerdoodle Cake
• The Most Delicious Pumpkin Coffee Cake Cookies

Recipe Card

Brown Butter Pear Cake

Molly Murphy

Single layered cake with cooked pears and a spiced cake base. The cake has a tangy cream cheese filling mixed right into the cake batter to give it a deliciously gooey texture.

5 from 1 vote

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Course Dessert

Cuisine Cake

Ingredients

For the caramel

• 1 cup granulated sugar
• ¼ cup water
• 3 Tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 Tablespoons butter

To cook the pears

• 1 pound 5-7 large pears thinly sliced pears, my favorites are Bosc and Anjou varieties
• 4 Tablespoons unsalted butter
• ¼ cup brown sugar packed

For the cake

• 8 Tablespoons unsalted butter
• ¾ cup brown sugar packed.
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• 1 teaspoon salt
• 1 ½ cups all purpose flour
• 2 teaspoons baking powder
• Pinch of nutmeg
• 2 teaspoons ground cinnamon

For the cream cheese layer

• 8 ounce cream cheese room temperature
• 1 large egg room temperature
• 2 ½ cups powdered sugar measured and then sifted.
• ½ cup caramel sauce or store bought

Instructions

For the caramel sauce.

• In a medium sized sauce pan, stir together the water, sugar, and corn syrup.
• On medium heat, bring the sugar to a boil. The bubbles will start off fast and small, but once it starts caramelizing, the bubbles will slow down and become a little bigger. Do not touch or stir the mixture. That will cause crystallization.
• Let the mixture boil until it becomes caramelized and looks golden brown. This does take a few minutes, but once it starts turning brown, it’s easy to burn it, so keep an eye on it.
• Put the cream in the microwave for 1 minute.
• Once the caramel is golden brown and ready for the cream, turn off the heat on the sugar mixture and add the warm cream. Mix the caramel mixture until evenly combined.
• Pour the mixture into a bowl. Add the vanilla, salt, and butter and let it sit until the butter melts. Stir, once the butter is melted.

For the pears

• In a medium size sauce pan, start by browning your butter over medium heat. Cook it until you start to hear it make crackling noises. Once there is foam on top of your butter and the color has turned auburn with brown speckles, add the thinly sliced pears and sugar.
• Cook the pears on medium heat for about 7-10 minutes until they start to slightly soften. You still want them to still be a little firm. The main goal is just to release the sugars from the pears.
• Once they are cooked, remove them from the heat and transfer to a bowl and let slightly cool. While they are cooling, make the cake.

For the cake

• Preheat your oven to 350 degrees F. In a 9 inch cake pan or spring form pan, spray the bottom with cooking spray, line with parchment paper, and spray again getting the sides this time. Set aside.
• In a medium sized bowl, whisk together the flour, salt, cinnamon, nutmeg, and baking powder.
• In a large mixing bowl, whisk the butter and brown sugar by hand vigorously for about 60 seconds. Add the eggs, one at a time, and whisk after each addition. Slowly mix in the vanilla extract.
• With a rubber spatula, fold the dry ingredients into the wet ingredients. Slowly fold in the flour mixture until there are only small amounts of flour streaks remaining.
• Add the slightly cooled, cooked pears into the cake mixture and mix with a rubber spatula.
• Pour the mixture into the prepped cake pan and set aside while you make the cream cheese filling.

For the cream cheese filling

• In a medium sized bowl, mix the cream cheese with a hand mixer until smooth and creamy.
• Add the egg, mix for 30 seconds, and using a rubber spatula, scrape the sides and the bottom of the bowl. Beat the mixture on medium speed for 2 minutes.
• Add the sifted powdered sugar, 1 cup at a time, mixing for 30 seconds after each cup. Once combined, add the salted caramel sauce and mix on low just to combine.
• Pour the cream cheese mixture onto the pear cake batter and use a small offset spatula to spread it into an even layer.
• Bake for 45-48 minutes, The middle of the cake will still be jiggly but the cake is done when the edges are golden and the middle has cracked.
• When the cake is done, let cool for 10-15 minutes, then place in the fridge to chill for at least 2 hours to allow the cream cheese to firm up and set.
• To garnish, use the extra caramel sauce, and dust with powdered sugar.

Tried this recipe?Let us know how it was!