I can’t remember the first time I had something with brown butter but I am sure that whatever it was, it was so good that it put me in a food coma, which is why I can’t remember what I had. Anyways, I love brown butter! The flavor does add a wonderful richness to just about any dessert. I have seen brown butter chocolate chip cookies and I’m dying to try them.
Pound cake is one of my favorite cakes. I love dense and moist cakes with a light glaze. Icing can be a bit too much for me at times, which is why pound cake is perfect. No wonder why this pound cake is now one of my favorite things to eat. It has all the characteristics that I love in a pound cake and the brown butter flavor. This pound cake would be perfect for brunch or dessert. It kind of makes me think it would be a perfect ending to a soul food dinner of fried chicken, buttermilk biscuits, yams, and greens.
Although I would love to take full credit for this wonderful creation, I have to give props where they are due. I adapted this recipe from Sassy Radish. I hope you enjoy it!
Recipe adapted from Sassy Radish.
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Brown Butter Pound Cake
Ingredients
- • FOR THE CAKE:
- • 2-¼ sticks Unsalted Butter
- • 2 cups Cake Flour, Sifted
- • 1 teaspoon Baking Powder
- • ½ teaspoons Salt
- • ½ cups Light Brown Sugar, Packed
- • ½ cups Sugar
- • 4 whole Large Eggs
- • ½ teaspoons Vanilla Extract
- • 1 teaspoon Bourbon (optional)
- • FOR THE GLAZE:
- • 1 stick Butter
- • 3 cups Powdered Sugar
- • 1 teaspoon Salt
- • 1 teaspoon Vanilla Extract
- • 4 Tablespoons Milk Or Cream
Instructions
- For the cake: Preheat oven to 325 F.
- Melt the butter in a small saucepan over medium heat then cook until it turns brown. It should take about 10 minutes for the butter to brown. Transfer to a bowl and place in the freezer until the butter has congealed (should take about 30 to 45 minutes).
- In a medium sized bowl whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer beat together the brown butter and both sugars. Add eggs one and a time and then beat in the vanilla and bourbon (if using). On a low speed, slowly beat in the dry ingredients until well incorporated.
- Transfer to a lightly greased 9X5 inch loaf pan. Bake for 45 minutes to an hour or until a toothpick is inserted in the center of the loaf and comes out clean. When finished, remove the pan from the oven and allow cake to cool for 30 minutes before covering with glaze.
- For the glaze: Melt the stick of butter in a saucepan over medium heat until it turns brown. It should take about 10 minutes for the butter to brown. Put it into a mixing bowl and put it in the freezer to allow the butter to congeal.
- Once the butter has congealed, blend together the butter, powdered sugar, salt, and vanilla extract. Blend in the tablespoon of milk one at a time. The consistency should be slightly thick but not as thick as frosting. Pour the glaze on top of the loaf and allow to set (30 minutes).
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