I love brown butter, so thought I would try adding it to a pound cake and went well with the dark brown sugar giving the cake a nice caramel flavor. You should end up with a velvety tender and moist crumb. I would recommend using the glaze. Serve with whipped cream, ice cream, (maple walnut or butter pecan ice cream would be delicious) or a sticky toffee sauce .
1 cup of dark brown sugar packed
1 cup plus 2 tablespoons of unsalted butter, browned and then brought to room temperature. You will need to do this ahead of time, because the browned butter has to come back to room temperature and be room temperature firm again. You should end up with just over 1 cup of browned butter after evaporation.
4 large eggs, at room temperature please, it makes a difference.
1 teaspoon vanilla or almond extract
1/2 cup full fat sour cream- no nonfat please!
1 2/3 cups of flour
1/4 teaspoon of salt
1 cup of icing sugar
1 teaspoon of vanilla, or almond extract
2 tablespoons of milk
1. Preheat oven to 350°F. Butter and flour 9-inch loaf pan.
2. In a stand mixer or bowl, cream together the sugar and brown butter(including all the brown bits) until very light and fluffy, for 5 minutes, the mixture should be almost white. The eggs replace a leavening agent like baking powder or baking soda, that is why the eggs must be at room temperature and it’s necessary to beat each egg very well as you add them one at a time. A tip for bringing eggs to room temperature quickly is to put all the eggs in a bowl or large glass and cover the eggs with hot tap water, let sit for 10 minutes. Now with the above in mind add in the eggs one at a time, beating for one full minute between each addition, scraping down the bowl after every addition. You will have a thick fluffy batter at this point, that has increased substantially in volume. Add in the vanilla and sour cream, mix in well, but just until combined.
3. In a separate bowl, whisk together the flour and salt.
4. Add the flour mixture to the wet ingredients, mixing until just incorporated. Pour batter into the prepared loaf pan, the batter should almost completely fill up the pan, smooth the top and bake for 55-60 minutes, depending on your oven. Start checking with toothpick at about 50 minutes. When the toothpick comes out clean it’s ready, don’t overbake.
5. While the cake cools in the pan(10 mins), whisk together all of the glaze ingredients (add 1 tablespoon of milk at a time). Turn the cake out onto a cooling rack, let sit for another 30 minutes and then drizzle the glaze over the top. Wait for the glaze to set before slicing and serving the cake. We kept 1/2 of the cake to eat and I froze the other half to use later.