The pears keep the crumb soft and moist, while the brown butter adds a rich caramel, nutty flavour.
Serve with a cup of tea or a dollop of yoghurt for an easy seasonal treat.
Serves 10
Prep time 15min
Cook time 50min
Skill Easy
Ingredients
3 large pears, peeled and cored
1 lemon zest, ½ Tbsp juice
85g butter, melted until golden brown, cooled slightly
1½ Tbsp olive oil
1 tsp vanilla extract
150g sugar, plus 2 Tbsp for topping
2 large eggs
190g flour
1½ tsp baking powder
Pinch of salt
120ml milk
Method
Grease and line a 20cm round cake tin.
Preheat the oven 160˚C fan (180˚C)
Thinly slice the peeled pears, add the lemon zest and juice, toss gently to combine. Set aside.
Add the butter to a small saucepan, over low heat melt the butter until it becomes fragrant and has turned a golden brown colour. Remove from the heat immediately and set aside to cool for 10 minutes.
In a bowl, whisk together the cooled brown butter, olive oil, vanilla and eggs until combined.
Sieve in the flour and baking powder, add a pinch of salt.
Pour in the milk and stir gently to combine.
Pour half the batter into the prepared tin, scatter over the prepared pears. Finish with the remaining batter.
Sprinkle over the remaining sugar.
Bake for 50-55 minutes or until a skewer inserted comes out clean.
Cool in tin for 10 minutes before removing from the tin.
