Brown butter pound cake
Brown butter pound cake - A perfect light vanilla pound cake with an added oomph due to browned butter... A rich , buttery, delicious and delicate cake with a hint of nutty flavor from browned butter and almonds is worth trying !!!
Brown butter , also known as beurre noisette , is made by cooking butter to turn the milk solids brown. It has a nutty, rich, more intense flavor than melted butter. Thus , brown butter gives the cake a nutty flavor. This recipe has been on my to -bake list for a while , since the day I saw Sanna's recipe of brown butter pound cake and tweaked the recipe of vanilla pound cake by Martha Stewart to get this beautiful loaf - super excited me😄
This cake is baked without any leavening agent ( baking powder or baking soda).
All purpose flour 2 cups
Almond powder 2 tbsp
Brown sugar 1& 1/4 cup
Butter 200 gm
Eggs 5
Vanilla extract 2 tsp
Milk 1/4 cup
Method
- On low heat, melt butter . Stir for 7-8 minutes, until it turns golden .
- Transfer it to a bowl , don't leave the residue, and allow it to cool in refrigerator for some time.
- Preheat the oven to 170 C.
- Prepare 8*4 inch pan by greasing and lining it with parchment paper.
- Beat browned butter until it's creamy, add sugar and vanilla extract.
- Continue beating for 4-5 minutes.
- Add eggs, one at a time, beating well after each addition.
- Sift flour and almond powder into this mixture.
- Add milk and gently beat until well combined and you get a smooth batter.
- Add 2 tbsp milk if you find the batter thick.
- Transfer the batter to prepared tin and bake in preheated oven for 50-55 minutes .
- Allow the cake to cool a bit and remove from pan .
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