Caramelized Brown Butter Cake

This Caramelized Brown Butter Cake is so good it doesn’t need frosting! Give it a try for a quick dessert tonight.

1 cup unsalted butter, room temperature

4 large eggs, room temperature

1 1/2 cups all-purpose flour

1/2 tsp. baking powder

1 cup granulated sugar

1/2 tsp. salt

1 1/2 tsp. vanilla extract

In a heavy skillet, on low heat, melt butter until it begins to foam. Stir about 5 minutes, until it turns golden brown and smells nutty.

Transfer to a large heatproof bowl and allow to cool in refrigerator until solid, about 30 minutes. Once it is solid, remove from refrigerator and set aside to bring back to room temperature.

Preheat oven to 350 degrees. and place rack in lower middle section of oven. Butter a nonstick 9 x 5 inch loaf pan and dust with powdered sugar.

Beat browned butter until it becomes creamy, add sugar and vanilla. Continue to beat for 3-5 minutes until well combined and creamy. Beat in eggs, one at a  time, making sure to thoroughly combine after each addition.

In a separate bowl, combine flour, salt and baking powder and slowly beat into creamed butter mixture until well combined.

Transfer batter to prepared loaf pan and bake for 30 minutes.

Remove from oven, loosely cover with foil and continue baking another 20-25 minutes.

Allow cake to cool in pan for 10-15 minutes, then transfer upside down to a serving platter.

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