Brown butter was probably created by mistake. A cook somewhere left the butter on a stove just a bit too long, and ended up with brown oil and separated milk particles at the bottom. Luckily, that obscure cook was curious enough to taste what looked like burnt butter and found out the taste and fragrance were actually great – nutty and deep. While the term “brown butter” describes only to the color, the French term, “Beurre Noisette” (i.e. “hazelnut butter”) captures both color and nutty flavor much better.
Brown Butter is used for quick sauces, especially with fish, but it is wonderful in many other dishes, cakes included. When I started developing this recipe, I decided to use brown butter instead of regular butter, in order to enhance the cake’s nutty flavor and aroma. Even though this complicates the recipe a bit, it worked so well that I believe once you’ll make it, you’ll realize it’s well worth extra effort.
One important thing to remember about brown butter – it needs attention. Keep an eye and make sure to take it off the heat at the crucial moment, when the color turns brown, about a second before the whole thing burns altogether…
The syrup gives the cake a nice shine and extra sweetness. If you feel you don’t need either, you can serve the cake without it.
Makes: 16
Prep time: 40 minutes
Baking time: 40 minutes
Ingredients:
For the brown butter:
1 stick (115 grams) butter
For the pan:
2 Tbs butter, soft
20 pecan halves
For the cake:
4 XL eggs, at room temperature
1 cup sugar
½ cup maple syrup
½ cup heavy cream, at room temperature
½ cup brown butter, at room temperature
2 cups flour
1 Tbs baking powder
Dash salt
1 cup finely chopped pecans
For the maple-rum syrup:
¼ cup maple syrup
¼ cup sugar
½ cup water
2 Tbs dark rum
1. The brown butter: melt the butter in a small pot over medium-high heat. Once large bubbles start to appear, lower the heat to medium-low. Don’t mix. When the color turns brown, take off the heat and let stand at room temperature, so that the milk solids will sink to the bottom. Carefully pour through a fine strainer to a small bowl, trying to keep the solids in the pot as much as possible. Let cool a bit and strain again. If all went well, you now have ½ cup of nicely browned oil/butter and your kitchen smells like roasted nuts. Keep at room temperature until use.
2. The cake: Preheat the oven to 375F (190C). Brush 11”(28cm) round spring-form baking pan with Bundt insert with the soft butter. Place the pecan halves all around, flat side up.
3. Place the eggs and sugar in a mixer bowl and whisk until pale and fluffy. Add the maple syrup, heavy cream and brown butter and whisk to incorporate. Change to a mixing hook and add the chopped pecans. Add the flour, baking powder and salt (preferable through a sifter) and mix to a smooth batter. Add the batter to the prepared pan.
4. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Let stand in the pan for 1-2 minutes before releasing it. Turn over a large plate and remove the Bundt insert. Let the cake cool a bit before brushing with the syrup.
6. The syrup: mix all the ingredients in a small pot and bring to a boil. Cook for 2-3 minutes on medium-high heat. Let the syrup cool a bit and brush the cake with it all over. Bring to room temperature and serve.
Attention chocoholics – Browned butter is the bomb! Nothing like it in the world.
Virtual hugs,
Judie < — sniffing the air to the north
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LOL absolutely!
Not that there’s anything wrong with chocoholics, of course…
Virtual hugs to you as well. 🙂
Ronit
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Love browned butter. That looks good!
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I’m glad you like the idea and hope you’ll make and enjoy the cake. 🙂
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A cake made with brown butter, maple syrup, and pecans must be quite a cake! THis really does sound good. Me and my sweet tooth would be very happy. 🙂
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Very glad to hear!
I tried to come up with an “autumn” type of cake, flavor and color wise. I think I have managed to do that in the first try, which not always happens. It feels nice. 🙂
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I have never tried to make brown butter will have to give it a go!
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It is basically “clarified butter that went a bit too far”… 🙂
It’s really not hard to make, and with such small amount the whole thing takes about 10 minutes, give or take. Good luck and I’ll be happy to hear about the results.
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mmm. . .The cake looks delicious.
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Thank you! I”m glad you liked it. 🙂
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I LOVE baking with browned butter– it adds so much flavor! This looks super tasty. YUM! 🙂
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Thank you! 🙂
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mmm
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ttttttthank you! 🙂
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The cake looks delicious. This post is a good reminder about how flexible brown butter is, and its many uses.
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Thank you Sheryl. 🙂
Brown butter is indeed so versatile – and so tasty – it’s worth it to make it more often.
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I swear that yesterday I was thinking about preparing something with maple syrup and pecans but I wasnt sure what exactly, but now I got it clear! thank you, your posts are always so inspiring 🙂
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Thank you Kris, for such a wonderful compliment.
I too love the combination of pecans and maple, they are just perfect together. I hope you’ll enjoy the cake, or your version of it. I’ll be happy to hear your comments. 🙂
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Oh my – I will definitely have to make your cake Ronit – all that lovely maple syrup – looks absolutely delicious 🙂
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Hi Ronit, Delicious cake recipe with brown butter,We do use brown butter and we call it Ghee..We serve them with rice and use it mainly for almost all Indian sweets…
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Thank you Swapna. I’m glad you like the recipe.
I love Ghee and use it as well, but here the butter is cooked a bit further, to the point where it is has more intense color and flavor.
But using Ghee can definitely shorten the process of preparing the brown butter. 🙂
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So awesome. Love it, thanks for sharing this gem!
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Thank you Heenie! It’s my pleasure to share. 🙂
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