MY COOKBOOK

MY COOKBOOK
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23.10.12

BROWN BUTTER CAKE

 
Happy Birthday Simone!

When I found this cake on Completely Delicious, what sold me was the fact that it was a combination of several cakes from Alisa Huntsman’s Sky High Cakes. This is the book I used repeatedly myself and yet never without changing things around. This was the clue that I found a recipe of a cake maker. Annalise of Completely Delicious called it her Triple Browned Cake; I changed the title but then followed the instructions trusting in the outcome. I was not disappointed; this is a lovely cake and each bite is pure heaven. Recipe makes a 9-inch triple layer cake.

3-3/4 cups cake flour
1-3/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2-1/4 cups packed brown sugar
1 cup unsalted butter
1-3/4 cups buttermilk
5 eggs
2 tsp pure vanilla extract

• Preheat oven to 350 degrees F.
• Line three* 9-inch round cake pans with parchment and grease with butter and flour. • In a saucepan over medium low heat, melt the butter completely.
• Then let it continue to cook until it turns golden brown in color. Don’t stir it, but swirl the pan periodically to ensure it browns easily. Keep your eyes on it; you don’t want it to burn.
• When sufficiently browned, put the butter in the fridge to solidify. This will take about 20-30 minutes. You want the butter to still be soft, but no longer liquid.
• In the bowl of an electric mixer, combine the cake flour, baking soda, baking powder, and the salt.
• Add the brown sugar, brown butter, and 1 cup of the buttermilk. Mix on medium speed until smooth.
• In another bowl, whisk together the eggs and the remaining 3/4 cup of buttermilk.
• Add to the mixer in three additions, mixing after each until just combined.
• Then turn the mixer up to medium high and beat for a few minutes until smooth.
• Divide the batter evenly between the three prepared cake pans.
• Bake until a toothpick inserted into the center comes out clean, about 35-45 minutes.
• Cool in the pan for 10 minutes, before inverting onto a cake pan to cool completely before icing.
• For a truly nice looking cake, spread even amount of icing between the layers. The outside of the cake does not need as much icing in my opinion as between the cake layers.
 
*I only have 2 matching cake pans. So I did a little math and used a scale to determine the weight of the batter. Then I divided it into thirds and filled the 2 pans. When those were done, I poured the remaining one third into a pan and baked it separately.


 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!

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