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

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

~ adapted from Martha Stewart ~

Preheat oven to 400 degrees.

Toss 2 cups toasted pecans with 3 tablespoons softened unsalted butter,

1/4 cup packed light-brown sugar, 2 teaspoons cinnamon, 1 tablespoon vanilla

and 1/4 teaspoon grated nutmeg. On a rimmed bar pan, toast pecans in butter and spices for 5-10 minutes, tossing halfway.

Reduce oven temperature to 350. Butter three 8-inch round cake pans; flour and shake out excess.

Sift 3 cups flour, 2 teaspoons baking powder and 1/2 teaspoon coarse salt.

Cream 1 1/2 sticks unsalted butter and 1 1/4 cup sugar on medium speed until pale and fluffy for 3 minutes.

Mix flour mixture in 3 additions, alternating with 1 cup plus 2 tablespoons whole milk. Begin and end with flour.

Stir in candied pecans.

Beat 3 egg whites with clean beaters, in a separate bowl, on high speed beating until frothy. Gradually beat in 1/2 cup sugar until stiff peaks form. Gently fold in one-third of the egg whites into cake batter. Fold in remaining egg whites in two more additions.

Divide batter into pans, bake for 30 minutes or until toothpick comes out clean in centers. When from the oven, let them cool for 10 minutes on a cooling rack, then turn out onto wire racks to completely cool. Trim tops of cakes to create a level surface with a serrated knife.

Peel, core and cut into 1/2-inch wedges, 4 Anjou pears. Toss with 1 tablespoon lemon juice.

Brown 4 tablespoons unsalted butter in a skillet over medium heat for 5 minutes. Add pears; cook and occasionally stir until tender, for about 6 minutes.

To make the bourbon whipped cream, Whisk 1 cup heavy whipping cream, 2 tablespoons bourbon, and 2 teaspoons confectioners’ sugar. Whisk on medium-high speed until soft peaks form.