Brown Butter and Vanilla Bean Weekend Cake

This is a fairly straightforward cake with a hint of fancy. The fancy comes from the brown butter and vanilla bean. You can even add some rum or other flavorings if desired. It’s half breakfast, half snack cake. There wasn’t a picture in the cookbook, so I wasn’t sure how it would turn out, but it ended up as I expected. It is not your typical fluffy, light cake. But, I think that’s part of the reason you can eat it all day long. It’s not too sweet, either.

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The first time I made it was for my dad, so I didn’t get to see the inside until later when I made it again.

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There is a crunchy outside which pairs nicely with the softer inside. It isn’t like pound cake, which might be your first thought.

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But, can you eat pound cake all day long? Maybe you can…but I’m not that girl. This also pairs well with chocolate ice cream, in case you’re curious. One of the best parts? You can do it without a mixer, so it is easy and something I could have the Fudgelet help me with when he is a bit older. I bet he will like rubbing the vanilla into the sugar!

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Directions for Brown Butter and Vanilla Bean Weekend Cake

From Dorie Greenspan

  • 1 stick (8 Tablespoons) butter
  • 1.75 cups flour
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1.25 cups sugar
  • 1 vanilla bean, split lengthwise
  • 4 eggs, room temperature
  • 1/3 cup heavy cream (I actually used milk one time and it still was good)

Preheat the oven to 350 degrees. Stack two baking sheets on top of each other and line the top one (just in case). Then spray a 9×5 inch loaf pan and place it on top of the baking sheets.

Brown the butter in a medium saucepan, then set aside.

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Meanwhile, whisk together the flour, baking powder, and salt.

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Take the vanilla bean and scrape the insides into a large bowl with the sugar. Rub the bean pulp into the sugar until bits are evenly dispersed.

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Whisk the eggs into the sugar mixture until incorporated.

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Then, whisk in the cream.

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Using the whisk or a spatula, gently stir in the dry ingredients until the batter is smooth.

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Fold in the browned butter in 2 additions.

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Pour into the loaf pan and smooth the top.

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Bake for about 1 hour, or until a tester comes out clean. If the cake browns too quickly, you can cover it loosely with foil (I didn’t have this problem). Let it cool for 5 minutes in the pan on a cooling rack, then remove it from the pan and let it cool to room temperature.

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Directions for Brown Butter and Vanilla Bean Weekend Cake (without pictures)

From Dorie Greenspan

  • 1 stick (8 Tablespoons) butter
  • 1.75 cups flour
  • 1.5 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1.25 cups sugar
  • 1 vanilla bean, split lengthwise
  • 4 eggs, room temperature
  • 1/3 cup heavy cream (I actually used milk one time and it still was good)

Preheat the oven to 350 degrees. Stack two baking sheets on top of each other and line the top one (just in case). Then spray a 9×5 inch loaf pan and place it on top of the baking sheets.

Brown the butter in a medium saucepan, then set aside.

Meanwhile, whisk together the flour, baking powder, and salt. Take the vanilla bean and scrape the insides into a large bowl with the sugar. Rub the bean pulp into the sugar until bits are evenly dispersed. Whisk the eggs into the sugar mixture until incorporated. Then, whisk in the cream. Using the whisk or a spatula, gently stir in the dry ingredients until the batter is smooth. Fold in the browned butter in 2 additions. Pour into the loaf pan and smooth the top. Bake for about 1 hour, or until a tester comes out clean. If the cake browns too quickly, you can cover it loosely with foil (I didn’t have this problem). Let it cool for 5 minutes in the pan on a cooling rack, then remove it from the pan and let it cool to room temperature.

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