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Gallery Three-Tier Candied-Pecan Cake with Brown-Butter Pears Credit: Johnny Miller Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 10 Yield: Makes one 8-inch cake

Ingredients For the Candied Pecans 2 cups chopped pecans, toasted 3 tablespoons unsalted butter, room temperature 1/4 cup packed light-brown sugar 1 tablespoon pure vanilla extract 2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg For the Cake 1 1/2 sticks unsalted butter, room temperature, plus more for pans 3 cups all-purpose flour, plus more for pans 2 teaspoons baking powder Coarse salt 1 3/4 cups granulated sugar 1 cup plus 2 tablespoons whole milk 3 large egg whites For the Pear Filling 4 tablespoons unsalted butter 4 Anjou pears, peeled, cored, cut into 1/2-inch wedges, and tossed with 1 tablespoon fresh lemon juice For the Bourbon Whipped Cream 1 cup chilled heavy cream 2 tablespoons bourbon (optional) 2 teaspoons confectioners’ sugar Garnish: 1/3 cup chopped pecans

Cook’s Notes Layered cake can be refrigerated for up to 3 days. Top with whipped cream just before serving.

Gallery Three-Tier Candied-Pecan Cake with Brown-Butter Pears Credit: Johnny Miller

Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 10 Yield: Makes one 8-inch cake

Three-Tier Candied-Pecan Cake with Brown-Butter Pears      Credit: Johnny Miller

Three-Tier Candied-Pecan Cake with Brown-Butter Pears

Credit: Johnny Miller

Three-Tier Candied-Pecan Cake with Brown-Butter Pears

Recipe Summary prep: 30 mins total: 1 hr 10 mins Servings: 10 Yield: Makes one 8-inch cake

Recipe Summary

prep: 30 mins total: 1 hr 10 mins

Servings: 10 Yield: Makes one 8-inch cake

prep: 30 mins

total: 1 hr 10 mins

prep:

30 mins

total:

1 hr 10 mins

Servings: 10

Yield: Makes one 8-inch cake

10

Makes one 8-inch cake

Ingredients

Ingredients

  • 2 cups chopped pecans, toasted 3 tablespoons unsalted butter, room temperature 1/4 cup packed light-brown sugar 1 tablespoon pure vanilla extract 2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg

  • 1 1/2 sticks unsalted butter, room temperature, plus more for pans 3 cups all-purpose flour, plus more for pans 2 teaspoons baking powder Coarse salt 1 3/4 cups granulated sugar 1 cup plus 2 tablespoons whole milk 3 large egg whites

  • 4 tablespoons unsalted butter 4 Anjou pears, peeled, cored, cut into 1/2-inch wedges, and tossed with 1 tablespoon fresh lemon juice

  • 1 cup chilled heavy cream 2 tablespoons bourbon (optional) 2 teaspoons confectioners’ sugar Garnish: 1/3 cup chopped pecans

Directions

Candy the pecans: Preheat oven to 400 degrees. Toss toasted pecans with butter, brown sugar, vanilla, cinnamon, and nutmeg on a rimmed baking sheet. Roast, stirring to coat halfway through, until toasted, about 10 minutes. Let cool.

Reduce oven temperature to 350 degrees. Make the cake: Butter three 8-inch round cake pans, and dust with flour, tapping out excess. Sift flour, baking powder, and 1/2 teaspoon salt into a bowl. Beat butter and 1 1/4 cups granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Stir in candied pecans.

Beat egg whites in a clean bowl with a mixer on high speed until frothy. Gradually add remaining 1/2 cup sugar, and beat until stiff peaks form. Gently fold one-third of the egg whites into the batter using a rubber spatula. Fold in remaining egg whites in 2 additions.

Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 30 minutes. Let cool on a wire rack for 10 minutes. Turn out cakes onto racks, and let cool completely.

Meanwhile, make the pear filling: Brown butter in a skillet over medium heat, about 5 minutes. Cook pears, stirring occasionally, until tender, about 6 minutes.

Make the bourbon whipped cream: Whisk cream, bourbon, and confectioners’ sugar with a mixer on medium-high speed until soft peaks form.

Trim tops of cakes to create a level surface using a serrated knife. Transfer 1 cake to a platter. Spread half the pears over the top. Top with another cake. Spread remaining pears over the top. Top with remaining cake. Spread whipped cream over the top. Garnish with chopped pecans.

Cook’s Notes Layered cake can be refrigerated for up to 3 days. Top with whipped cream just before serving.

Cook’s Notes

Layered cake can be refrigerated for up to 3 days. Top with whipped cream just before serving.

Reviews (8)

 Add Rating & Review     82 Ratings   5 star values:        20    4 star values:        36    3 star values:        17    2 star values:        8    1 star values:        1

Reviews (8)

Add Rating & Review     82 Ratings   5 star values:        20    4 star values:        36    3 star values:        17    2 star values:        8    1 star values:        1

Add Rating & Review

82 Ratings 5 star values: 20 4 star values: 36 3 star values: 17 2 star values: 8 1 star values: 1

82 Ratings 5 star values: 20 4 star values: 36 3 star values: 17 2 star values: 8 1 star values: 1

82 Ratings 5 star values: 20 4 star values: 36 3 star values: 17 2 star values: 8 1 star values: 1

  • 5 star values: 20 4 star values: 36 3 star values: 17 2 star values: 8 1 star values: 1

    Martha Stewart Member     Rating: 5 stars       12/27/2018   I made this cake for my birthday ans it was awesome. I don't drink so I had to.change the whipped cream but followed the rest of the recipe as written and it was amazing.  

Martha Stewart Member     Rating: Unrated       11/19/2013   Does anyone know the adjustments for high altitude? Approx. 6000 feet? Would LOVE to make this for thanksgiving!  

Martha Stewart Member     Rating: Unrated       11/15/2013   Did a test run prior to Thanksgiving, glad I did. My pears were ripe and quickly got mushy- use firmer pears. Found cake had more of a coffee cake texture, not really cake like but perhaps the dense texture is needed to support the pears. I used Brandy since I had no bourbon and was very good. Mixed reviews from family but will take for Thanksgiving since I was looking for something not too sweet or rich.  

Martha Stewart Member     Rating: Unrated       11/23/2012   I baked this cake and then read the reviews when I went to pin it on my "Best thing I ever made" board. I was worried because the reviews were not very kind. BUT everyone thought it was yummy. All the flavors work together. This is a good addition to the dessert buffet and I can't wait to have a piece the Day AFTER Thanksgiving for breakfast. You need to give this one a try. Worth the effort.  

Martha Stewart Member     Rating: Unrated       12/18/2011   I made this for a Christmas party last night. While guests raved about it, I was mildly disappointed. As another reviewer said, the cake wasn't particularly fluffy, despite the folded-in egg-whites. In fact, when cut, it was a little bit dry & crumbly. The presentation (before being cut), however, is quite stunning, especially for a party. I definitely recommend using more spices for the batter itself - not just in the candied pecans. More cinnamon, nutmeg, etc.  

Martha Stewart Member     Rating: Unrated       12/04/2011   This recipe was decent although the cake wasn't as fluffy as I thought it was going to be. Usually folding in beaten egg whites results in sponge-like cakes, but this one was not. Also, I strongly do not recommend adding bourbon to the whipped creamed topping. I did and it was way too strong. Perhaps a milder liquor such as Kahlua or Baileys would work better.  

Martha Stewart Member     Rating: Unrated       12/02/2011   test  

Martha Stewart Member     Rating: Unrated       11/25/2011   This was fabulous! The cake was moist, even though I mistakenly used 9" pans instead of 8" and consequently overbaked it. The only thing I would change is to increase the pears. I think you could use about 6-7 without the layers slipping. I couldn't use alcohol in the whipped cream because there were children among the guests, but I think a pear or apple brandy would be nicer than bourbon. I added a drop each of almond and orange extract, which was better than plain cream.

    Martha Stewart Member

    Rating: 5 stars 12/27/2018

I made this cake for my birthday ans it was awesome. I don’t drink so I had to.change the whipped cream but followed the rest of the recipe as written and it was amazing.

Rating: 5 stars

Rating: Unrated 11/19/2013

Does anyone know the adjustments for high altitude? Approx. 6000 feet? Would LOVE to make this for thanksgiving!

Rating: Unrated

Rating: Unrated 11/15/2013

Did a test run prior to Thanksgiving, glad I did. My pears were ripe and quickly got mushy- use firmer pears. Found cake had more of a coffee cake texture, not really cake like but perhaps the dense texture is needed to support the pears. I used Brandy since I had no bourbon and was very good. Mixed reviews from family but will take for Thanksgiving since I was looking for something not too sweet or rich.

Rating: Unrated 11/23/2012

I baked this cake and then read the reviews when I went to pin it on my “Best thing I ever made” board. I was worried because the reviews were not very kind. BUT everyone thought it was yummy. All the flavors work together. This is a good addition to the dessert buffet and I can’t wait to have a piece the Day AFTER Thanksgiving for breakfast. You need to give this one a try. Worth the effort.

Rating: Unrated 12/18/2011

I made this for a Christmas party last night. While guests raved about it, I was mildly disappointed. As another reviewer said, the cake wasn’t particularly fluffy, despite the folded-in egg-whites. In fact, when cut, it was a little bit dry & crumbly. The presentation (before being cut), however, is quite stunning, especially for a party. I definitely recommend using more spices for the batter itself - not just in the candied pecans. More cinnamon, nutmeg, etc.

Rating: Unrated 12/04/2011

This recipe was decent although the cake wasn’t as fluffy as I thought it was going to be. Usually folding in beaten egg whites results in sponge-like cakes, but this one was not. Also, I strongly do not recommend adding bourbon to the whipped creamed topping. I did and it was way too strong. Perhaps a milder liquor such as Kahlua or Baileys would work better.

Rating: Unrated 12/02/2011

test

Rating: Unrated 11/25/2011

This was fabulous! The cake was moist, even though I mistakenly used 9" pans instead of 8" and consequently overbaked it. The only thing I would change is to increase the pears. I think you could use about 6-7 without the layers slipping. I couldn’t use alcohol in the whipped cream because there were children among the guests, but I think a pear or apple brandy would be nicer than bourbon. I added a drop each of almond and orange extract, which was better than plain cream.

All Reviews for Three-Tier Candied-Pecan Cake with Brown-Butter Pears

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Three-Tier Candied-Pecan Cake with Brown-Butter Pears

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest