This recipe may seem pretty simple, but the brown butter and nutmeg adds an unexpected layer of flavor and warmth to a classic. We planned to eat it with served with some berries and whipped cream, but kept snacking on on the cake before we even had a chance for that. While some extra accompaniments would be nice, this recipe doesn’t need them.
Brown Butter Loaf Cake
Prep time
Cook time
Total time
Serves: 1 Loaf
Ingredients
- ¾ cup brown butter, cooled and solidified but still soft
- 1 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1¾ cups all-purpose flour
- ⅓ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup buttermilk
Instructions
- Preheat the oven to 350 degrees F. Line a loaf tin with parchment or spray well with non-stick cooking spray.
- In a large bowl, beat together brown butter and granulated sugar until fluffy and lightened in color. Beat in eggs until light and fluffy, then add vanilla extract.
- In a medium size bowl, whisk together flour, nutmeg, baking powder, and salt.
- Mix in about ⅓ of the dry ingredients into the above creamed sugar mixture, mixing until just barely combined. Then mix in about ½ of the buttermilk. Add another ⅓ of dry ingredients, then ½ of buttermilk, then final ⅓ of dry ingredients, mixing between each until just barely incorporated. Be careful not to over mix.
- Bake in preheated oven for 40-50 minutes, until loaf appears set and toothpick inserted in the center comes out clean. Let cool completely before serving.
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