Easy Browned Butter Pound Cake
April 29, 2016
Soft and delicate flavors of Browned Butter Pound Cake.
Hiya... I am back from my ‘forced’ hiatus with Brown Butter Pound Cake - soft and delicate flavors So...Miss me much?
It was an unplanned hiatus.
My computer held me ransom since mid-April! We both had some issues, often, it went on ‘strike’, and decided to go into a deep sleep when I was doing my ‘work’... giving me no chance to save my work... grrr
After many attempts to re-boot and with much frustration and apprehension, the decision was made to send it for a health check-up... It was supposed to be a 3 to 5-day job, but almost 2 weeks later, I am finally back on track!!!
Hopefully all is good now :D
Brown butter?
Are people still raving much about brown butter or it has become one of those yesterday's news? Brown butter was once the main player in almost every cooking, baking, and blog ;P.
I am not sure what is the current craze.
Salted caramel?
”Bake me! Bake me!”, was what I heard when I was flipping through one of Donna Hay’s e-magazines.
My interest was piqued when I saw sour cream was used in the cake. Not many cake that uses sour cream and milk. I could imagine that soft, moist cake....with every bite.
With a slight tweak to Ms Hay's recipe, corn flour was added, and sugar was reduced. (I love to use corn flour in my every bake... corn flour gives a softer texture).
The end result was fantastic although it needed a little bit more baking time as I use a slightly bigger loaf pan than the recommended size.
Ms Hay's brown butter frosting looks marvelous, but I decided to give it a miss. I had enough of a sugar fix for a day.
Hiya... I am back from my ‘forced’ hiatus with Brown Butter Pound Cake - soft and delicate flavors So...Miss me much?
It was an unplanned hiatus.
My computer held me ransom since mid-April! We both had some issues, often, it went on ‘strike’, and decided to go into a deep sleep when I was doing my ‘work’... giving me no chance to save my work... grrr
After many attempts to re-boot and with much frustration and apprehension, the decision was made to send it for a health check-up... It was supposed to be a 3 to 5-day job, but almost 2 weeks later, I am finally back on track!!!
Hopefully all is good now :D
Brown butter?
Are people still raving much about brown butter or it has become one of those yesterday's news? Brown butter was once the main player in almost every cooking, baking, and blog ;P.
I am not sure what is the current craze.
Salted caramel?
”Bake me! Bake me!”, was what I heard when I was flipping through one of Donna Hay’s e-magazines.
My interest was piqued when I saw sour cream was used in the cake. Not many cake that uses sour cream and milk. I could imagine that soft, moist cake....with every bite.
With a slight tweak to Ms Hay's recipe, corn flour was added, and sugar was reduced. (I love to use corn flour in my every bake... corn flour gives a softer texture).
The end result was fantastic although it needed a little bit more baking time as I use a slightly bigger loaf pan than the recommended size.
Ms Hay's brown butter frosting looks marvelous, but I decided to give it a miss. I had enough of a sugar fix for a day.
A tempting cake! Perfect with a good cup of tea.
ReplyDeleteCheers,
Rosa
I love the smooth and light texture of your pound cake. Great photography, as always, Lisa.
ReplyDeleteThank you. It is as you described above, Angie. This recipe is a keeper :D
DeleteThis looks like the perfect pound cake! Your photos have my mouth watering!
ReplyDeleteThank you Sara :D
Deletebeautiful cake, beautiful pictures.. you are so freaking talented lady.. :)
ReplyDeleteOh this looks divine! Gorgeous photo too!
ReplyDeleteThank you :D
DeleteYou know i don't know when is the last time i had brown butter in anything! You are right it's like it has been abandoned! this cake looks like the right come back!
ReplyDeleteYes... brown butter is no longer the 'in' thing ;P
DeletePound cakes bring back such fond childhood memories. Our village shop used to sell one that was THE BEST ever. Loving your brown butter version!
ReplyDeleteHope your village shop still baking their pound cakes. Lovely to re-visit childhood place :D
DeleteI hear you on the computer frustration front. Mine keeps having difficulties connecting to the internet (it randomly wants to connect to another network) and given my normal IT support (hubby) is out of town it has been hair pulling to say the least. As for brown butter, I see it popping up on the regular. . .and I personally like cooking with it because I feel it gives food another dimension. I can imagine how lovely this brown butter pound cake is. It would be pure perfection with my afternoon cup of tea.
ReplyDeleteYou are lucky to have an in -house IT support :D.
DeleteYou are so right... brown butter gives food another dimension :)
Could you please include (or point me to) the brown butter frosting recipe that Donna Hay had originally with this cake? Pretty please?! It's rare that we get too much sweetness around here and I'd love to try this cake with and without it. Thanks!
ReplyDeleteHi Martha,
DeleteNot a problem :D shoot me an email.
It was taken from her magazine and I cant find in her webpage either. ... unless you try google search ;)