Brown Butter Cake Recipe
mini bundt cake, butterscotch caramel, pepita brittle, toasted almonds, vanilla bean ice cream
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Ingredients
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Cake Ingredients
Method
Cake Preparation
- 1
Brown the Butter
In a saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter turns golden brown and develops a nutty aroma. Remove from heat and let cool slightly.
- 2
Prepare the Batter
In a mixing bowl, combine the brown butter and granulated sugar. Beat until well combined. Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- 3
Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- 4
Mix Together
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined.
- 5
Bake the Cake
Preheat the oven to 350°F (175°C). Grease the mini bundt pans and fill them with the batter, about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.