Brown Butter Pound Cake

 

Much Better Than Sara Lee:

When I have the time, I make this recipe for game night and dip the squares into a caramel sauce.  

Ingredients

  • 2 ¼ sticks unsalted butter at room temperature
  • 2 cups sifted cake flour (not self-rising)
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup packed light brown sugar
  • ½ cup granulated white sugar
  • 4  large eggs
  • ½ tsp pure vanilla extract

Step by Step Instructions

Step 1

Preheat oven to 325°F with rack in middle. Butter and lightly flour a 9×5 inch loaf pan. Optional: line the length of the pan with a strip of parchment paper cut with a couple of inches excess at either end.  Butter the paper as well. This serves as extra insurance against sticking.

Step 2

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.

Step 3

Whisk together flour, baking powder, and salt.

Step 4

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.

Step 5

Transfer batter to pan, smoothing top, 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.

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