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.