Buttery Brown Sugar Pear and Cranberry Cake

A tender snacking cake made with browned butter, brown sugar, maple syrup, pears, and cranberries, topped with hazelnuts and turbinado sugar for a crisp finish.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Position a rack in the center of your oven and preheat the oven to 350°F. Butter or coat an 8-inch square baking pan with nonstick spray. Line the pan with a strip of parchment paper that hangs over two of the edges.

Step 2

Brown the butter: Melt the butter in a small saucepan or skillet with a light-colored interior over medium heat. Cook the butter for about 3 minutes, stirring occasionally, scraping the bits up from the bottom and sides of the pan, if necessary, until the butter solids turn golden brown and smell nutty. Pour the butter into a large heatproof bowl and let cool slightly.

Step 3

Add the brown sugar, maple syrup, and eggs to the warm butter and whisk until well-combined and smooth. Add the sour cream, vanilla, salt, and nutmeg. Whisk until smooth and emulsified.

Step 4

Add the flour, baking powder, and baking soda and whisk until well-combined and smooth. Use a rubber spatula to fold in the pear and cranberries.

Step 5

Pour the batter into the pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the hazelnuts over the batter. Finally, sprinkle the turbinado sugar over the top.

Step 6

Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 35 to 45 minutes. There might be a bit of moisture on the tester from the fruit. Set the pan on a rack to cool for about 15 minutes. Then use the parchment paper to lift the cake out of the pan and set it on the rack to cool completely. (Store the cake, wrapped tightly, at room temperature for up to two days.)