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Pear Spiced Layer Cake

Fresh chopped pears, an array of fall spices, sultry browned butter, and the goodness of Bob's Red Mill Flour in every bite create the best tasting Pear Spiced Layer Cake.
Servings: 8

Ingredients

For the Pear Spiced Layer Cake:

  • ¼ Cup Salted Butter, softened to room temperature (57 g)
  • ¼ Cup Vegetable Oil (60 ml)
  • 1 ¼ Cups Granulated Sugar (250 g)
  • 1 Large Egg + 2 Large Egg Yolks
  • ⅓ Cup Sour Cream (80 ml)
  • 1 Tablespoon Pure Vanilla Bean Paste or Extract (15 ml)
  • 1 ¾ Cups Bob’s Red Mill Unbleached All-Purpose Organic Flour (220 g)
  • 2 Teaspoons Baking Powder (8 g)
  • ½ Teaspoon Salt (2.5 g)
  • 2 Teaspoons Ground Cinnamon (8 g)
  • 1 Teaspoon Ground Nutmeg (4 g)
  • ½ Teaspoon Ground Cloves (2 g)
  • ¾ Cup Whole or 2% Milk (180 ml)
  • 1 Cup Fresh Pears, finely chopped (approximately 150 g)

For the Browned Butter Vanilla Bean Frosting:

  • 1 ¾ Cups Salted Butter, softened to room temperature and divided (397 g)
  • 1 Tablespoon Pure Vanilla Bean Paste (15 ml)
  • 3 Cups Powdered Sugar, sifted (360 g)
  • 2 Tablespoons Heavy Cream (30 ml)

Toppings:

  • Caramel Drizzle (recipe link below)
  • Fresh Figs
  • Fresh Florals

Instructions

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease and line three 6-inch (15 cm) round cake pans with parchment paper.
  • Prepare the Cake Batter:
    In a large mixing bowl, cream together the softened butter and vegetable oil until smooth. Add the granulated sugar and continue to beat until light and fluffy, about 2-3 minutes.
  • Add the Eggs and Sour Cream:
    Mix in the egg, egg yolks, sour cream, and vanilla extract. Beat on medium speed until fully combined.
  • Mix Dry Ingredients:
    In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
  • Combine Wet and Dry Ingredients:
    Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, mixing until just combined. Be careful not to over-mix.
  • Fold in the Pears:
    Gently fold the finely chopped fresh pears into the batter using a spatula.
  • Bake the Cakes:
    Divide the batter evenly among the three prepared pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  • Brown the Butter for Frosting:
    In a small saucepan, melt ¼ cup (57 g) of the salted butter over medium heat, stirring constantly. Once it starts to foam and turns a golden brown color with a nutty aroma, remove from heat. Pour the browned butter into a bowl and let it cool to room temperature.
  • Make the Frosting:
    In a large mixing bowl, beat the remaining 1 ½ cup (340 g) of softened butter until smooth. Add the cooled browned butter and vanilla bean paste, and mix until combined. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add the heavy cream and beat on high until the frosting is light and fluffy, about 3 minutes.
  • Assemble the Cake:
    Once the cakes are fully cooled, level the tops if necessary. Place the first cake layer on your serving plate. Spread an even layer of frosting on top. Repeat with the second and third layers.
  • Frost the Cake:
    Use the remaining frosting to cover the sides and top of the cake. Smooth it out using a spatula or cake scraper.
  • Add Toppings:
    Drizzle caramel sauce over the top of the cake, allowing some to drip down the sides. Garnish with fresh figs and fresh florals for a beautiful presentation.
  • Serve:
    Slice and enjoy your Pear Spice Layer Cake!