Coffee Cake Friday: Brown Butter Pound Cake

by Jeanne on November 13, 2009

Today’s coffee cake is a simple pound cake made with brown butter. Brown butter is one of my favorite baking ingredients. It’s just butter that’s been cooked so that that the solids turn brown and nutty-flavored–but it really packs a flavor wallop. It may sound intimidating to do–but it’s really not. You just need to pay attention to what you’re doing. And your kitchen will smell amazing. Other than making the brown butter (which takes very little time), this recipe is very easy.

I found the original of this recipe on Gourmet‘s web site. As I discussed in my last post, Gourmet has been discontinued. And, apparently, the web site will be discontinued as well. If there are any recipes over there that you like and that you can’t find anywhere else, go print them now. I’m assuming the web site will go away soon after November ends. My printer has been busy lately.

Brown Butter Pound Cake
-adapted from Gourmet magazine

Note: This recipe uses my gluten-free flour mix:
Jeanne’s Gluten-Free All-Purpose Flour Mix (mix together and store in fridge):
1 1/4 C. brown rice flour
1 1/4 C. white rice flour
1 C. tapioca flour
1 C. sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

(you can also use the gluten-free flour mixture of your choice–just be sure it contains xanthan gum. Or, you can add 1/4-1/2 tsp. xanthan gum per cup of gluten-free flour. If you use bean flour, it will add a bean taste to the cake)

Special Equipment Needed
-loaf pan, 9″x2″x5.5″
-stand mixer is nice, but a hand mixer will do

2 1/4 sticks (18 TBL) unsalted butter
2 C Jeanne’s Gluten-Free All-Purpose Flour Mix (sift before measuring)
1 tsp baking powder
1/2 tsp salt
1/2 C dark brown sugar
1/2 C granulated sugar
4 large or extra-large eggs
1/2 tsp vanilla extract
extra butter and tapioca flour for pan

Preheat oven to 325 degrees
-butter and flour pan with tapioca flour
-in a small bowl, mix together flour, baking powder and salt. Set aside
-in a large skillet, heat butter over medium heat until the milk solids on the bottom are dark chocolate brown.

-transfer butter to a shallow bowl or baking pan and chill in freezer until just congealed–about 15 minutes. You want to get it to the consistency of soft but not melted butter

-transfer butter to the bowl of mixer
-beat the butter for a couple of minutes–until fluffy
-add sugars, beat for a couple more minutes
-add eggs one at a time, beating after each addition
-add vanilla extract
-with mixer at slow speed, add flour mixture–do not over mix
-transfer batter to prepared baking pan
-thump on counter to release any trapped air bubbles
-bake at 325 degrees for about 1 hr 20 minutes or until a tester comes out clean



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