Brown butter, I have decided, should be included in the government’s food pyramid. At the pointy end – nestled between legumes and fresh vegetables.
It is utterly delicious and life-changing. Who’d athunk that simply cooking butter until dark golden could create such a luscious taste sensation?
I have cooked several things in the brown butter cannon but all of them have been sweet treats. I need to share this simple trick across the food spectrum – I can imagine serving mushrooms and fresh parsley win brown butter, asparagus drizzled with this golden nectar, and imagine some spuds serving with a soupcon of this liquor – swoon.
A recent issue of my most fav magazine Donna Hay had a brown butter extravaganza , which is where I found the recipe for brown butter pound cake. I am bursting with excitement to try more of these recipes. Stay tuned.
I made a few changes to the Donna Hay recipe – I used Greek yogurt rather than sour cream, and I used significantly less sugar. I didn’t use her brown butter icing recipe either – instead I spread over the salted honey sauce (find that recipe here: https://thehungrymum.com/2015/07/07/vanilla-cake-with-salted-burnt-honey-sauce/). I also added a pinch of cinnamon because it is the spice of the (baking) gods.
185 grams unsalted butter, diced, at room temperature
2/3 cup sugar
1 teaspoon vanilla extract
¾ cup milk
1 cup full-fat Greek yogurt
2 1.4 cups plain flour
1 ½ teaspoons baking powder
LET’S GET TO IT:
Preheat oven to 160C and grease and line a loaf tin with non-stick baking paper.
Place butter in a small pan over medium heat and stir until melted. Keeping a close on it butter, continue cooking and stirring until it becomes dark golden – this should take around 4 minutes. It will also develop a strong, mouth-watering scent and will begin to foam. At this point turn off heat and remove immediately. Cool at room temperature for around 20 minutes.
In bowl of electric mixer beat the cooled brown butter and sugar for five minutes – it should be quite pale.
Scrape down sides with spatula, add eggs one at a time and beat until combined.
Add vanilla and yogurt, ensuring it is well-combined – scrape down sides again.
Turn mixer off then fold in flour and baking powder and milk and beat until just mixed in.
Scrape into loaf pan and cook for around 60 minutes – check with a skewer, you may need a bit longer.
Cool in tin for ten minutes before removing cake from tin and cooling completely on wire rack.
When cake is cold dust with icing sugar or top with the salted honey sauce.