Brown butter gives this golden cornmeal cake a nutty depth, while pears soften across the top as it bakes. This generous version is made in a 10-inch springform pan for a thicker slice. Serve it with softly whipped salted maple cream, spooned alongside just before eating.
A tender brown-butter cornmeal cake with ripe peaches and a scattering of thyme sugar. Crisp at the edges, soft in the middle, and just right for leaving on the counter all afternoon.