Brown Butter Upside Down Pear Cake with Maple Rosemary Caramel

Ingredients

• 12 Bosc Pears(350g)
• 26 tablespoon Unsalted butter(85g)
• 30.33 cup Pure maple syrup(110g)
• 40.25 cup Granulated sugar(50g)
• 54 sprig Fresh rosemary(8g)
• 68 tablespoon Unsalted butter(113g)
• 71.5 cup Unbleached all-purpose flour(180g)
• 81.5 teaspoon Baking powder(6g)
• 91 teaspoon Cinnamon(2.5g)
• 100.5 teaspoon Ground ginger(1g)
• 111 teaspoon Salt(6g)
• 120.75 cup Granulated sugar(150g)
• 130.5 cup Brown sugar(110g)
• 142 large Eggs(100g)
• 151 teaspoon Vanilla(5g)
• 160.33 cup Milk (oat or regular)(80g)

Instructions

1. 1Preheat oven to 350°F (175°C).
2. 2Brown 8 tablespoons (1 stick) of butter for the cake batter in a small saucepan over medium heat, stirring frequently until the butter turns brown and milk solids separate. Remove from heat and transfer to a bowl to cool.
3. 3Line a 9-inch round cake pan with parchment paper and grease generously. Arrange the pear slices in a spiral pattern on the bottom.
4. 4Prepare the maple rosemary caramel: melt 6 tablespoons butter in a small saucepan. Add maple syrup, 1/4 cup granulated sugar, and rosemary sprigs. Bring to a boil over high heat and cook for about 3 minutes until frothy and caramelized. Remove rosemary and pour caramel evenly over the pears.
5. 5In a medium bowl, mix together flour, baking powder, cinnamon, ginger, and salt.
6. 6In a separate bowl, combine cooled brown butter, 3/4 cup granulated sugar, brown sugar, eggs, vanilla, and milk.
7. 7Mix the wet ingredients into the dry ingredients until evenly combined. Spread the batter evenly over the pears in the pan.
8. 8Bake for 45-50 minutes or until the top springs back when lightly touched. Let cool for 10 minutes, then loosen edges with a paring knife.
9. 9Place a plate on top of the cake and invert to release. Serve warm or at room temperature. Optionally dust with powdered sugar.