Browned Butter Cake

126

By Chef Eddy Van Damme

Prep Time:

40m

Bake/Cook Time:

50m

Yield:

16 slices

Standard butter transforms into delicious brown butter to make this Browned Butter Cake. Know in French as Beurre Noisette (nutty butter) for its nut-like flavor, this simple step makes all the difference. In this cake, browned butter is combined with bourbon or other liquor for an extra special result. Use a standard bundt pan or a decorative tube pan for a highly-styled cake.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Dark Brown Sugar Poly Bag

Ingredients

Browned Butter Cake

1 1/4 cups (2 1/2 sticks) unsalted butter
2 cups all-purpose flour*
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2/3 cup Dixie Crystals Extra Fine Granulated Sugar
1/2 cup Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1/3 cup bourbon, cognac, or amaretto

Toppings

Caramel sauce
1/2 cup walnut halves

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Place butter in a small saucepan and bring to a boil. Once boiling, turn heat down so butter will boil very lightly, right between simmering and low boiling.
After about 5 or more minutes, butter will start to obtain a delicious nutty aroma. Remove from heat when butter is deep golden and has developed a pronounced nutty aroma.
Pour through a fine mash chinois or cheesecloth ensuring to retain as much as butter as possible. Pour into bowl that cake batter will be prepared in and place in refrigerator.
Preheat oven to 325°F. Butter and flour or coat a 9- or 10-inch tube or bundt pan with baking spay and set aside. Sift flour, baking powder, baking soda, and salt and set aside.
Stir/mix cooling butter. Return to fridge and after about 5 minutes stir again until it obtains consistency similar to mayonnaise and is lump free.
Add both sugars and mix until well creamed. Add one egg and beat until well combined.
Add another egg and mix until light and fluffy. Repeat with remaining egg and mix until fluffy.
Add vanilla extract.
Add 1/5 of flour mixture and once combined add 1/4 of liquor. Continue alternating with these amounts, scraping bowl well between additions, until well blended.
Transfer to prepared pan.
Bake until center of cake bounces back when lightly pressed or a toothpick comes out clean, about 50 minutes.
Let cake cool for a few minutes before removing from pan and allow to cool.
Decorate cake with caramel sauce and walnuts.