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.
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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.
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.
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.
Transfer the cake to a serving platter. Cut into slices and serve warm with cream and caramelised pears.
Get ahead: Make brown butter up to 2 days ahead. Cover and store in the fridge. Reheat to melt before using.