Description
Experience the transformative power of browned butter in this incredibly plush cake that balances deep caramel notes with a sophisticated, velvety crumb. A crackly sugar crust provides the perfect textural contrast, making this simple yet bold dessert a standout for any occasion.
Ingredients
- 290g unsalted butter
- 220g dark brown sugar
- 1 tablespoon pure vanilla extract
- 250g cake flour
- 240g full-fat sour cream
- 3 large eggs, room temperature
- 1/2 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons granulated sugar
Instructions
- Melt the butter in a large non-stick frying pan over medium-low heat, stirring constantly until the milk solids turn amber and smell like toasted hazelnuts.
- Measure out 226g of the browned butter (including the toasted bits) and transfer to a bowl; preheat your oven to 350°F (175°C) and line an 8 or 9-inch square pan with parchment paper.
- Whisk the sea salt, vanilla, and dark brown sugar into the warm butter for one full minute to begin dissolving the sugar.
- Add the eggs one at a time, whisking vigorously for exactly 60 seconds after each addition to build a thick, glossy, and stable emulsion.
- Sift the cake flour, baking powder, and baking soda into the bowl and whisk gently until only half-combined.
- Fold in the sour cream using a rubber spatula, mixing only until no white streaks remain to maintain a tender texture.
- Pour the batter into the prepared pan, sprinkle the granulated sugar evenly over the top, and bake for 35–45 minutes until a tester comes out clean.
Notes
For the best results, do not strain out the browned milk solids from your butter, as they provide the majority of the deep hazelnut flavor. If you find the top of the cake browning too quickly before the center is set, loosely tent the pan with foil for the final 10 minutes of baking.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American