Ingredients with Measurements:
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
Special equipment needed:
- 9-inch cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch cake pan with butter and line the bottom with parchment paper.
2. In a medium saucepan, melt the butter over medium heat. Cook the butter, stirring occasionally, until it turns brown and smells nutty, about 5-7 minutes. Remove from heat and let it cool.
3. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In another mixing bowl, beat the browned butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
5. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. Gradually add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour mixture. Mix until just combined.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 470
Total Fat: 25g
Saturated Fat: 15g
Cholesterol: 135mg
Sodium: 340mg
Total Carbohydrate: 56g
Dietary Fiber: 1g
Sugars: 37g
Protein: 6g
Substitutions for ingredients:
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- If you don't have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Variations:
- Add 1 cup of chopped nuts, such as pecans or walnuts, to the batter before baking.
- Add 1 cup of chocolate chips to the batter before baking.
- Top the cake with a brown butter glaze made by whisking together 1/2 cup of powdered sugar, 2 tablespoons of browned butter, and 2 tablespoons of milk.
Tips and tricks:
- Make sure to brown the butter over medium heat, stirring occasionally, to prevent it from burning.
- Let the browned butter cool before using it in the recipe.
- Use room temperature eggs and buttermilk for best results.
- Don't overmix the batter, or the cake will be tough.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
Microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Dust the cake with powdered sugar or top it with whipped cream before serving.
Garnishes:
Top the cake with fresh berries or a sprinkle of chopped nuts.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Try reducing the baking time next time.
- If the cake is too dense, it may have been overmixed. Mix the batter until just combined next time.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and utensils before preparing the recipe.
Food history:
Brown butter has been used in French cuisine for centuries, and it adds a rich, nutty flavor to baked goods.
Flavor profiles:
The brown butter adds a nutty, caramel-like flavor to the cake, while the buttermilk adds a tangy note.
Serving suggestions:
Serve the cake as a dessert or a sweet breakfast treat.
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