Jul 13 2026
Restaurants›Oyster Club›Almond Brown Butter Cake Recipe

Almond Brown Butter Cake Recipe

Inspired by Oyster Club
Time2h
Serves8

Cinnamon anglaise, chantilly cream, almonds

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Ingredients

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Cake

Cinnamon Anglaise

Chantilly Cream

Method

Cake

  1. 1

    Brown the Butter

    In a saucepan, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly.

  2. 2

    Mix Wet Ingredients

    In a large mixing bowl, combine the browned butter and granulated sugar. Whisk until well combined. Add the eggs one at a time, whisking well after each addition. Stir in the almond extract.

  3. 3

    Combine Dry Ingredients

    In a separate bowl, sift together the all-purpose flour, baking powder, and salt.

  4. 4

    Combine Mixtures

    Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

  5. 5

    Add Almonds

    Fold in the sliced almonds gently into the batter.

  6. 6

    Bake the Cake

    Preheat your oven to 350°F (175°C). Pour the batter into a greased 9x5 inch loaf pan. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Cinnamon Anglaise

  1. 7

    Heat the Base

    In a saucepan, combine the whole milk, heavy cream, and cinnamon stick. Heat the mixture over medium heat until it is hot but not boiling.

  2. 8

    Whisk Egg Yolks

    In a separate bowl, whisk together the granulated sugar and egg yolks until pale and thick.

  3. 9

    Temper the Yolks

    Slowly add the hot milk mixture to the egg yolks, whisking constantly to prevent curdling.

  4. 10

    Thicken the Sauce

    Pour the mixture back into the saucepan and cook over low heat, stirring constantly until the anglaise thickens enough to coat the back of a spoon. Do not let it boil. Remove from heat and strain to remove the cinnamon stick.

  5. 11

    Cool

    Let the cinnamon anglaise cool before serving.

Chantilly Cream

  1. 12

    Whip the Cream

    In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract.

  2. 13

    Beat Until Stiff Peaks

    Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. Be careful not to overbeat.

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