Pear Snacking Cake with Brown Butter Glaze Recipe (With Video)

cooking.nytimes.com

Gloria Woodlock

subheading: FOR THE CAKE:

1 cup/227 grams unsalted butter (2 sticks), at room temperature, more to grease the pan

1 cup/200 grams granulated sugar

½ cup/100 grams dark brown sugar

1¼ teaspoons baking powder

1 teaspoon fine sea salt

1 teaspoon vanilla extract

1 teaspoon grated nutmeg

⅛ teaspoon ground clove

½ teaspoon baking soda

4 large eggs, at room temperature

4 large pears (2¼ pounds/1 kilogram), peeled, cored and shredded or finely chopped (to yield 2½ cups)

2¾ cups/350 grams all-purpose flour

¾ cup/75 grams rolled oats

½ cup toasted walnuts or pecans, chopped (optional)

subheading: FOR THE BROWN BUTTER GLAZE:

5 tablespoons/70 grams unsalted butter

2 tablespoons/25 grams dark brown sugar

1 cup/125 grams confectioners’ sugar

3 tablespoons/45 milliliters heavy cream or milk, more as needed

1 teaspoon vanilla extract

Pinch of salt

Directions at cooking.nytimes.com

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