Make brown butter. Add butter to a medium-sized pot and cook until you see brown speckles. Cool it to room temperature.

Make Riesling poached pear. Peel and core the pears. Add all the poached pear ingredients except the pears in a pot. Bring it to a boil and turn the heat. Add the pears, and bring the heat to a simmer. Add more water if the pears are not covered with liquid. Cover with parchment paper (cartouche) and cook the pears until tender, about 30 minutes. Set aside until cool. Slice the pears and remove the stem.

Make brown butter cake. In a medium-size bowl, add all the dry ingredients and mix well. In a separate medium-size bowl, add all the wet ingredients and mix well. Add wet ingredients to dry ingredients and mix until there are no visible flour streaks.

Grease the cake pan well. Place a parchment cake round in the bottom of the mold. Set aside. Preheat the oven to 300F.

In a small bowl, mix brown sugar and softened butter. Spread the mixture in the bottom of the 9-inch cake pan. Place the sliced poached pears and add the batter. Smooth the top with an offset spatula.

Place the cake on a baking sheet. Bake, rotating the pan front to back halfway through until a toothpick comes out clean, 45-50 minutes.

Cool the cake and unmold. Keep the cake in the fridge if you are not serving it within a day. Warm it up before serving.