Sage Brown Butter Pear Cake

I’ll be honest — pears and I never had a real baking moment together. I’ve eaten them a thousand times, but actually baking with them? Never tried. So today I finally did… and somehow it turned into the softest brown-butter sage pear cake.

The butter browned into that deep, nutty scent I love, the sage crisped beautifully, and the pears just melted into the batter like they’d been waiting for this recipe all along.

It’s simple, warm, and exactly the kind of bake that feels right for November — a little earthy, a little nostalgic, and perfect with a cup of something hot.

Brown the butter, bloom the sage, fold it all in, top with pears, and let the oven do the rest.

A quiet, cozy cake for these cooler days.

Brown Butter Sage Pear Upside-Down Cake

Serves 8–10

Ingredients

For the cake

• 225 g unsalted butter, softened — plus extra for greasing

• 6–8 sage leaves, lightly torn (depending on size and flavor strength)

• 150 g (¾ cup) caster sugar

• 150 g (1¼ cups) all-purpose flour

• 50 g (½ cup) ground almonds

• ¼ tsp fine salt

• ½ tsp ground cinnamon (optional)

• 3 tsp baking powder

• 4 large eggs

• Finely grated zest of 2 oranges

For the topping

• 50 g (3½ tbsp) unsalted butter, softened — plus extra for greasing

• 100 g (½ cup, lightly packed) light brown sugar

• 4–5 pears, peeled, cored, and sliced into ½-inch (1.25 cm) thick slices (see Notes)

• A few extra sage leaves (optional)

Method

1. Prepare the tin

Preheat the oven to 180°C (350°F), Gas Mark 4.

Grease a 23 cm (9-inch) round springform tin.

2. Bloom the sage in the brown butter

Place the torn sage leaves in a medium heatproof bowl.

In a small saucepan, melt the 225 g butter over medium heat. Let it foam, turn amber, and develop a nutty aroma.

Pour the hot brown butter over the sage — it will sizzle — and set aside to let the flavor infuse.

3. Make the caramel topping

Wipe out the same saucepan (it’s fine if it’s not perfectly clean).

Add the 50 g butter and 100 g brown sugar and heat gently until the sugar dissolves.

Cook for 2 minutes, stirring often.

Pour the caramel into the prepared tin and spread it evenly.

Arrange the pear slices on top, cut-side down. Add extra sage leaves if you like.

4. Make the cake batter

Remove and discard the sage from the cooled brown butter.

In a large bowl, whisk together the brown butter, caster sugar, and eggs for 1–2 minutes until fully combined.

Add the flour, ground almonds, baking powder, salt, and cinnamon.

Fold gently with a spatula until the batter is smooth and evenly mixed.

5. Assemble and bake

Carefully pour the batter over the arranged pears.

Bake for 50–55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.

Cool in the tin for 10 minutes, then loosen the edges and invert onto a serving plate.

Notes

Which pears work best?

• Bosc pears

• Very firm; they hold their shape beautifully.

• Give you neat, well-defined slices on top.

• Flavor is mild and honeyed.

• Anjou pears

• Softer and juicier, with a buttery texture.

• They melt slightly into the caramel, creating a softer, saucier top.

• Best if you prefer a tender, custardy finish.