Three-Tier Candied-Pecan Cake with Brown-Butter Pears
"This cake can be made in advance, but we love it when the filling is warm and syrupy. If you have about 20 minutes to make the filling just before assembling the cake, go for it...."
INGREDIENTS
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2 cups chopped pecans, toasted
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3 tablespoons unsalted butter, room temperature
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1/4 cup packed light-brown sugar
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1 tablespoon pure vanilla extract
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2 teaspoons ground cinnamon
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1/4 teaspoon freshly grated nutmeg
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1 1/2 sticks unsalted butter, room temperature, plus more for pans
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3 cups all-purpose flour, plus more for pans
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2 teaspoons baking powder
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Coarse salt
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1 3/4 cups granulated sugar
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1 cup plus 2 tablespoons whole milk
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3 large egg whites
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4 tablespoons unsalted butter
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4 Anjou pears, peeled, cored, cut into 1/2-inch wedges, and tossed with 1 tablespoon fresh lemon juice
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1 cup chilled heavy cream
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2 tablespoons bourbon (optional)
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2 teaspoons confectioners' sugar
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Garnish: 1/3 cup chopped pecans
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