I’ll be honest, I was skeptical when my mom showed me this recipe. Brown butter on some delicious pumpkin ravioli, yes, but in a cake? Just not sure.
Well, I am here to tell you, push that skepticism aside. This cake, which is more along the lines of a zucchini or banana bread, is absolutely delicious. Filled with wonderful spices, a fabulous nuttiness and a perfect texture, this is surely a keeper.
You will notice some less conventional ingredients, like natural cane sugar and whole wheat pastry flour. Feel free to sub as you see fit. The source, 101 Cookbooks, sticks with all natural foods and ingredients, so I stuck with her ingredients this go-around. If you sub with more traditional ingredients, be sure to let me know how it goes in the comment section.
Start by browning the butter. This can take a bit of time, so be patient.
But first, prepare your loaf pan with butter and flour. Just in case you need it… first butter the pan (don’t be skimpy here) and throw some flour into the pan.
Looking for other sweet treats? Take a look here!
Brown Butter Spice Cake
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9 ounces unsalted butter, plus more for the pan
1 ½ cups whole wheat pastry flour, plus more for the pan
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon allspice
¼ teaspoon ground nutmeg
⅛ teaspoon ground ginger
⅛ teaspoon cloves
⅛ teaspoon finely ground black pepper
½ teaspoon fine grain sea salt
1 cup fine grain natural cane sugar or muscovado sugar
½ cup pureed roasted squash
¼ cup milk
⅓ cup lightly toasted sliced almonds
1 ½ tablespoons fine grain natural cane sugar or muscovado sugar
¼ cup lightly toasted sliced almonds
Preheat the oven to 350F. Butter and flour a loaf pan.
Melt the butter in a small pot over medium heat until brown, with a nutty aroma. This can take between 10 and 20 minutes. Be patient. You want the butter solids to be nice and toasted, but not burnt. Once browned, set aside and allow to cool (but not set).
Sift the flour, baking soda, spices and sea salt in a large bowl. Set aside.
In a small bowl, whisk the sugar, eggs, squash and milk. Whisk in the cooled, melted butter. Be sure the butter is not hot to the touch before adding.
Add the wet ingredients to the dry ingredients. Mix until just combined. Fold in the almonds.
Pour the batter into the prepared pan. Sprinkle with the sugar and almonds.
Bake for 50 – 60 minutes, or until the edges have browned and the center of the cake is well set. Be sure to not over-bake.
Source: adapted from 101 Cookbooks