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Curtis Stone’s sugar-crusted pear and brown butter cake

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Using sweet caramelised pears, Curtis Stone’s brown butter cake is a must-try. To save time on the day, you can make the brown butter up to 2 days ahead.

  • Serves8
  • Cook time55 minutes
  • Prep time25 minutes, + 40 mins cooling time


  • 250g unsalted butter
  • 1 1/4 cups (185g) plain flour
  • 1 cup (220g) caster sugar
  • 2 tsp baking powder
  • 1 cup (250ml) full-cream milk
  • 2 extra-large Coles Australian Free Range Eggs
  • 1 tsp vanilla extract
  • 1 lemon, rind finely grated
  • 1 1/2 tbs plain flour, extra
  • 2 extra-large Coles Australian Free Range Egg yolks
  • 600g (about 4) William Bartlett pears, peeled, quartered, cored, cut into 5mm-thick slices
  • 2 tbs caster sugar, extra
  • Pouring (pure) cream or thickened cream, to serve

Caramelised pears

  • 40g butter, chopped
  • 4 small William Bartlett pears, quartered
  • 1/4 cup (60ml) maple syrup

Nutritional information

Per serve: Energy: 2694kJ/644 Cals (31%), Protein: 7g (14%), Fat: 33g (47%), Sat fat: 21g (88%), Carb: 74g (24%), Sugar: 55g (61%), Fibre: 5g (17%), Sodium: 350mg (18%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Position a rack in the centre of the oven and preheat oven to 180°C (160°C fan-forced). Lightly spray the base and side of a 23cm (base measurement) springform pan with canola oil spray.
  2. Step 2

    In a frying pan over medium heat, add the butter and cook, stirring frequently, for 4-5 mins or until foam subsides and the butter is deep golden brown. Transfer the butter to a large heatproof bowl and cool for 5 mins or until lukewarm.
  3. Step 3

    In a large bowl, mix the flour, sugar, baking powder and 1/2 tsp sea salt flakes. Whisk cooled butter, milk, eggs, vanilla and lemon rind in a separate large bowl. Gently whisk the flour mixture into the butter mixture until the batter is just smooth.

  4. Step 4

    Transfer 1 cup of the batter to a bowl. Mix in the extra flour and reserve. Whisk the egg yolks into the remaining batter. Gently fold pears into egg yolk mixture. Transfer pear mixture to the prepared pan and spread evenly. Pour reserved batter evenly over the pear mixture.
  5. Step 5

    Sprinkle extra sugar over the top of the cake. Bake for 45-50 mins or until a skewer inserted into the centre comes out clean and the top is golden brown. Transfer the pan to a wire rack and set aside for 5 mins to cool slightly. Run a small knife around the sides of the cake and release the pan sides. Set the cake aside for 30 mins to cool.

  6. Step 6

    Meanwhile, to make the caramelised pears, melt butter in a non-stick frying pan over medium heat. Add the pears and cook, turning occasionally, for 8 mins or until evenly browned all over. Add the maple syrup and 1 tbs water. Stir until the mixture is syrupy.

  7. Step 7

    Transfer the cake to a serving platter. Cut into slices and serve warm with cream and caramelised pears.

Recipe tip

Get ahead: Make brown butter up to 2 days ahead. Cover and store in the fridge. Reheat to melt before using.