Brown Sugar,Pear and Pistachio Cake with Spiced Buttercream
Life is full of decision making. I once read that we make, on average, around seventy decisions in any given day. From when to rise, what to eat for breakfast, whether or not to go to the gym, – to more important decisions like – what to name our children, whether or not to change careers, or is it the right time to buy a new house. Our choices may impact only our own lives, or they may well create a ripple with far reaching effects. Fortunately, there are probably many more “inconsequential” decision we confront on a daily basis than the “major life changing” ones. Either way, from the mundane to the important, decision making can be both overwhelming, and at the same time, empowering.
When last we met here on the pages of this blog, I shared with you the recipe for an apple cake I made as my contribution to a potluck meeting I attended The one requirement of the dish I made for the gathering was that it needed to contain either apples or pears. Endless recipe choices crossed my way and were screened by my discerning sweet tooth. The fact that I am passionate about baking, I knew for certain that I would be making a dessert for my contribution. After weeding and waning between this one or that, I narrowed it down to the Apple Spice Cake with Browned Butter Frosting and this equally incredible Brown Sugar, Pear and Pistachio Cake. I was torn between the two for different reasons. The pear cake seemed unique, but the apple cake would be more realistic given the limited amount of time I had to make my dessert. This is when the beauty of decision making came in. Sometimes you get to choose both. And that is exactly what I did. Although the apple cake showed up with me at the potluck, I knew I could later make the pear cake and share it here with all of you. A win/win.
The one major change I made to this cake was the frosting. The original recipe called for eight – yes, 8, sticks of butter. I just couldn’t go there. Do the math and you will realize, as did I, that if you were to slice this cake into 12 servings, including the 4 sticks in the cake, each serving would contain approximately a full stick of butter. Instead, I created a buttercream that I felt complimented the pear and pistachio elements of the cake. I hope you agree!
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The sweet essence of pear along with the exotic flavor of pistachios combine to make this cake an elegant interpretation of the infamous carrot cake.
Brown Sugar, Pear and Pistachio Cake
Cake
2 cups (4 sticks) butter
2 pounds (6-8) unripe pears
6 large eggs
3 cups brown sugar
3 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
3 teaspoons vanilla extract
4 cups all-purpose flour, sifted
1 pound (approximately 3 cups) pistachios, toasted * and roughly chopped
Spiced Buttercream Frosting (recipe below)
Additional toasted and chopped pistachios for decorating the cake if desired.
Preheat oven to 350˚F. Line three 8-inch round cake pans with parchment, then lightly butter and flour.
In a small lightly colored saucepan, melt butter over low heat. When it has completely liquefied, turn heat to medium to brown the butter. It will bubble, and brown bits will form on the bottom of the pan. When the sputtering stops, strain butter through cheesecloth, and set aside to cool. You should have 1 1/2 cups.
Core the pears, leaving the peel on, and shred using the large side of a box grater or the medium-size grating attachment on a food processor. Gather shredded fruit into a triple thickness of cheesecloth or a thin cotton dish towel, and squeeze the liquid from the pears. Discard the pear juice or use for another purpose.
In a large mixing bowl, beat eggs, brown sugar, baking soda, baking powder, salt, cinnamon, and nutmeg at medium speed until the mixture is light and fluffy. Then drizzle in the brown butter and add vanilla. Add flour, and stir until just incorporated. Stir in shredded pear and pistachios gently. Divide the batter evenly among the three pans.
Bake for 25-30 minutes, or until the cakes have puffed and are lightly browned. Remove to a rack and let cool entirely before peeling away the parchment paper.
To assemble the cake, generously spread buttercream frosting (recipe below) between layers before stacking. Frost the sides and top with remaining frosting. Decorate the cake with additional chopped pistachios if desired.
Spiced Buttercream Frosting
1/4 cup heavy whipping cream
1 teaspoon (lightly packed) freshly grated nutmeg
1 teaspoon ground ginger
2 teaspoons ground cinnamon
Pinch of salt
1/2 cup (1 stick) butter, softened
1/2 cup mascarpone, or sour cream
1 teaspoon vanilla
5-6 cups of sifted confectioner’s sugar
In a small saucepan, combine the cream, nutmeg, ginger, cinnamon, and salt. Bring to a simmer and stir until the spices are incorporated into the cream. Remove from heat and cool to room temperature. In the bowl of an electric mixer, whip the butter until light and fluffy. Add two cups of the confectioner’s sugar and beat until smooth. Add the cooled cream mixture, mascarpone, and the vanilla and beat until incorporated. Continue to add confectioner’s sugar, 1/2 cup at a time, until the frosting has reached the desired spreading consistency. Use immediately or refrigerate for up to 24 hours. Bring to room temperature before using.
* To toast pistachios, preheat the oven to 350˚F. Spread nuts in a single layer on a rimmed baking sheet. Bake for 5 to 8 minutes, or until the nuts are lightly toasted and fragrant. Remove to a rack and cool completely before proceeding with recipe.
Source: Cake adapted from a recipe by Stella Parks as printed in the October/November issue of Garden and Gun. The frosting is my own recipe.
That is a STUPENDOUSLY BEAUTIFUL PICTURE.
The cake is LUSCIOUS LOOKING.
It is a TRUE WORK OF ART. The roughness of the wood, the browns and the greens and that perfect pear…
You, Mary, Baker AND Photographer, is what one refers to as, “Multi-Talented”.
Thanks Michele! I appreciate all your kind sentiments.
The pictures are amazing. I especially love the first picture. You make me want to eat each dessert!
Thanks Sher! I had a lot of fun with this one.
I concur. The photography is beautiful – and eating that cake was an equally sensual experience.
This blog really does sometimes become food porn.
Thanks Hun!
Sometimes I get tired of making decisions. Haha.
I WOULD love to make a decision to make this cake though.
this cake looks quite the delicious treat to have during the fall season. I love the brown color of the cake and the pistachio at the bottom of the cake. ♥
Thanks Lynna! The pistachios definitely add a different edge to the cake.
Looks amazing!!! Great work!!!
Thanks Jacob! I’m happy that you check in on my work from time to time. You are one of the most talented people I know.
This cake looks “out of this world” delicious and as always your photography is beautiful. I wish I had a piece right this minute to go along with my mocha! I will definitely give this recipe a place on my “to bake” list.
Thanks Sis!
Did this cake taste as good as it looks? Was it worth all the work (browning the butter, grating and straining the pears, etc)? Would you make it again?
The pictures of this cake here and in Garden and Gun make my mouth water, but I don’t bake every day and it would be a big undertaking, which I am willing to do if it is as delicious as it is gorgeous… Thanks for any thoughts you might share on this point.
This is a very delicious cake – and yes, for me it was worth the extra effort. I was able to discern the pear flavor and the pistachios are an overall prominent flavor in this cake. The particular steps aren’t difficult, just a little more time consuming. After browning the butter and grating the pears, it actually comes together quite easily. To simplify it a bit, you could always frost it with a simple cream cheese frosting and pass on the decorative band of pistachios.
Really nice, actually makes me want to bake!
Thanks Stac!
What a stunning cake! Adore the fall flavors of pears and pistachio and brown butter! Most days I feel like I make more than 70 decisions. Thank goodness many are mundane, but filled with consequences. Such as “is the butter and sugar fully creamed.” LOL
Thanks Deb! Those are the best kinds of decisions.
Aww, I’m so happy you made my cake! Your version is stunning, I love the pistachio boarder. <3
Thank you Stella for your kind words. I must apologize. It dawned on me that although I did reference finding the recipe in Garden and Gun, I should have given more specific credit to its creator. I have corrected that on my blog. Again, my apologies. And, I would like to congratulate you on being honored by Food & Wine for being one of 2012’s Best New Pastry Chefs. Although I live in LA now, I grew up north of Lexington. If all goes well, I will be in Lexington this Friday. Would love to try your wonderful desserts at Table Three Ten if I’m able to get there.
Pshhh! Not at all; once a recipe hits a magazine, it’s the magazine’s. That’s just the nature of giving things away. 🙂 I ran across your blog post googling to see if Garden & Gun had posted the recipe online (they haven’t) and was so pleasantly surprised to find that someone had made the cake! Please shoot me an email or something if you decide to hit up Table 310 so I can make sure it’s worth such a long trip, haha. 🙂
Yes, I noticed they hadn’t posted it online as well. They certainly should! I will definitely let you know if I make it to town.
I made this cake for Thanksgiving this year. Everyone absolutely LOVED it. I found the original recipe on Garden and Gun but was scared of their icing so I found your recipe with a little internet searching. This is fantastic! I was so proud of myself and everyone was so impressed. I love your site! I just found your Millionaire’s Bar Brownies. Going to make those for Christmas.
Thanks so much Rachel for all your kind comments. The pear cake is one of my all-time favorites. Thank you for following along at Sifting Focus!