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Brown Butter Pound
Cake
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Dessert
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Ingredients: |
-
2 1/4
sticks unsalted butter
-
2
cups sifted cake flour (not
self-rising; sift before
measuring)
-
1
teaspoon baking powder
-
1/2
teaspoon salt
-
1/2
cup packed light brown sugar
-
1/2
cup granulated sugar
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4
large eggs
-
1/2
teaspoon pure vanilla
extract
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Preparation: |
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Preheat
oven to 325°F with rack in middle. Butter and
lightly flour an 8 1/2-by 4 1/2-inch loaf
pan.
Heat
butter in a 10-inch heavy skillet over medium
heat until milk solids on bottom are a dark
chocolate brown. Transfer to a shallow bowl and
chill in freezer until just congealed, about 15
minutes.
Whisk
together flour, baking powder, and
salt.
Beat
together brown butter and sugars with an
electric mixer until fluffy, about 2 minutes.
Add eggs 1 at a time, beating well after each
addition. Beat in
vanilla.
At low
speed, mix in flour mixture until just
incorporated.
Transfer batter to pan,
smoothing top, then rap pan on counter to
settle batter. Bake until golden-brown and a
wooden pick inserted into center comes out
clean, 1 to 1 1/4 hours. Cool in pan 30
minutes, then invert cake onto a rack and cool
completely, right side up, 1
hour.
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Enjoy!
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Photo by J. C.
Romero
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Mimi
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school
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WWW.ORPH.COM
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Raised in
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Chef Marc
Felix is a
graduate of
the
prestigious
Le
Fontanile
Ecole de
Cuisine
His resume
includes
award-winning
competitions
in France,
guest
chef at
The
James Beard
House
opening
five-star
restaurants,
launching
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Ritz-Carlton
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a special
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