A while back it seemed that everywhere I turned there was a recipe or comment about using browned butter in baking. Naturally I was intrigued. However, I will be the first to admit that often when something piques my interests, I don’t always move at the speed of light to satisfy my curiosity. Ok, ok I’m easily distracted, and better late than never. Almost.
Now it’s confession time.
Confession #1 -I do not remember where I found this recipe.
Confession #2 – This one went over like a lead balloon.
To the person/site that this recipe came from I truly apologize for not taking note of its origin and for botching up your recipe. I think I was so hyped up about finally hopping on the browned butter bandwagon that my hopes were too high. This was one of the few times that I’d decided to stick to the original ingredients and look what happened. It smelled amazing while the butter was browning and while the cake was baking. After that it was downhill the rest of the way. It didn’t rise like I thought it should have and the cut slices looked like they had a navel. I paint a pretty picture don’t I?
When I bake a pound/bundt cake I love to slightly warm it when I eat it. I tried that with this one and it still didn’t send me through the roof. By now you know that I will try to save a cake no matter what. No this bad boy, sayonara! Maybe had I baked it in the pan size called for it would have come out differently, who knows?
And you’re probably asking why on earth are you posting it and sharing pictures of it? IMHO, the pics are OK and I needed a post. Let’s call that Confession #3. Have no fear foodie friends I do have another one coming down the pipe that was a Happy Dance inducer. Stay tuned!!!
Browned Butter Pound Cake
2 ¼ sticks unsalted butter
2 cups sifted cake flour (not self-rising; sift before measuring)
1 tsp baking powder
½ tsp salt
½ cup packed light brown sugar
½ cup granulated sugar
4 large eggs
½ tsp pure vanilla extract
Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan. Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes. Whisk together flour, baking powder, and salt.
Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. At low speed, mix in flour mixture until just incorporated. Transfer batter to pan, smoothing top, and then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
Darn! Don’t you hate when all that time and effort results in a flop?! Looking forward to your next post…I’m certain it will be a winner!!!
I sure do Liz. The cost of butter isn’t going down these days. I hope you check out my latest.
Wow, it still looks delicious, I wouldn’t mind having a slice or two!
Thanks for visiting Food Dude and for the kind words.
Brown butter makes everything right in the world. I totally want to dig into your delicious bundt cake!
You’re so nice, thank you.
Browned butter is a close friend of mine
Now I can see his charm has captured you too – this cake looks delicious!
Cheers
Choc Chip Uru
Thanks Uru, and I am captivated and curious.
Looks can be deceiving… it looks fantastic. Why such a flop? I have forgiving tastebuds…. maybe my palette would like it.
Thanks Ramona, I’d love to see your take on it.
It’s funny how delicious something can look, and yet, be so disappointing. You have certainly made enough pound cakes to be able to tell the good from the bad
And I have the hips to prove it!!!
oh yes, brown butter! The cake sure looks moist and delicious.
Thank you Angie, do you have any tips you’d like to share?
I have never heard of browned butter pound cake. Maybe it did out turn out right but sure it looks like worth the try.
I’ve lost count of all the browned butter desserts I’ve come across. I will keep trying until I’m satisfied with it.
It looks really good, Sandy, but I’ll take your word for it. You’re a “pound cake expert.”
You know I’m no quitter and will try it again.
This looks so amazingly decadent. I would love a slice right now before bed. Yum!
I dislike change so this foodbuzz thing is ruining my mojo.
Great recipe Sandra. I love pound cake and really like the use of browned butter here.
I also dislike the new foodbuzz. I just decided to unsubscribe. I miss wht it used to be. It stinks now.
Sandra,
this looks absolutley devine. All brown, sweet, and ready to devour.
Mmmmmm (as always, a beautiful presentation) xx
You are right… I saw tons of brown butter recipe too and I was intrigued to try. But everyday is so busy and I have so many recipes piled up that are in category of MUST TRY SOON. Yes, “soon” is tricky word… I’ll definitely try but there are just so many recipes that I want to try, too. Anyway, what a delicious pound cake! At least now you can cross out “try brown butter”.
LOVE your honesty… that is why you are so real and inspirational Sandra. If a baking expert like you can come across a bad recipe, then there is hope for mere mortals. It did sound good on paper too. Maybe you’ll tweak it or are you just through with it?
You guys are so nice. Don’t know how much of an expert I am, but I’m having a heck of a lot of fun with these recipes.
Way to go on getting Top 9 on Dailybuzz!!!!!