brown butter almond cake with roasted pears

How To Make brown butter almond cake with roasted pears

• 1

  Heat the oven to 350F. Butter a 10 inch spring form pan and line the bottom with a round of parchment or waxed paper. Spread the whole almonds on a baking sheet and heat them in the oven, shaking the pan every couple of minutes, until lightly toasted and aromatic, 5-9 minutes.
• 2

  In a small saucepan over medium heat, melt the butter and then continue to cook it for 5-7 minutes. Watch it carefully and when you see brown flecks in the bottom of the pan, immediately pour the butter into a medium bowl, scraping the pan with a spatula to get all the flecks. Set aside to let cool slightly.
• 3

  In a food processor, pulse the whole almonds and 3/4 cup of the sugar until finely ground. Pour the mixture into a medium bowl and stir in the cake flour, baking powder, and salt. Set aside. Stir the rum, vanilla, and sour cream into the browned butter.
• 4

  In a stand mixer or in a large, clean, dry bowl, using a handheld mixer, beat the egg whites, beginning on low speed until they start to foam. Increase the speed to medium high and beat until the whites barely hold peaks. Beat in the remaining 3/4 cup sugar in a very slow, steady stream; continue beating the whites until they hold soft peaks.
• 5

  Scoop a large dollop of the egg whites into the butter mixture and stir it in. Gently fold half of the almond mixture into the remaining egg whites and then half of the butter mixture into the egg whites. Repeat, ending with the butter mixture. Pour the batter into the prepared pan. Smooth the top with a spatula and give the pan a quick spin to even out the batter. Sprinkle with the sliced almonds. Bake on the center rack of the oven until well risen and golden, 45-50 minutes. The center should spring back when pressed lightly.
• 6

  Let the cake cool in the pan on a rack until warm to the touch, about 30 minutes. Run a knife around the inside edge of the pan and carefully flip the cake onto the rack to release it from the pan. Peel off the parchment. Gently flip the cake again onto a serving plate. Serve warm or at room temperature, dusted lightly with powdered sugar or with the roasted pears and caramel sauce below.
• 7

  For the roasted pears with caramel sauce: Heat the oven to 375F. Peel and halve the pears lengthwise. Using a melon baller or a paring knife, cut out the stems and seeds. Set the pears in a 10 inch ovenproof skillet. Sprinkle with the sugar and dot with the butter. Roast the pears, turning them every 10 minutes, until they're soft and the sugar and fruit juices have caramelized in the pan, 35-55 minutes. Transfer the pears to a cutting board and let cool slightly before slicing thinly.
• 8

  Meanwhile, set the skillet on the stove over medium high heat. Add the cream and bring it to a simmer. Stir with a wooden spoon until the caramel in the pan dissolves into the cream to make a smooth sauce. Simmer to thicken slightly, 3-5 minutes. To serve, pool some of the caramel sauce on a plate. Spread a few pear slices in a fan shape over the sauce.
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