This loaf is a celebration of brown butter, and the nutty flavor it brings to any recipe. It is fairly simple, but so good. The nutmeg adds an unexpected layer of flavor and warmth, but the brown butter is still the star of the show. The glaze makes it extra special, but we've eaten it plain without the glaze or with berries and whipped cream and love it every time.
Brown Butter Loaf Cake
Ingredients
- 1 cup brown butter cooled and solidified but still soft, divided
- 1 cup granulated sugar
- 3 eggs
- 3 teaspoons vanilla extract divided
- 1¾ cups all-purpose flour
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ plus ¼ teaspoon kosher salt divided
- ¾ cup buttermilk
- 1 ½ cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350 degrees F. Line a 10 inch loaf tin with parchment or spray well with non-stick cooking spray.
- In a large bowl, beat together ¾ cup of the brown butter and granulated sugar until fluffy and lightened in color, about 2-3 minutes. Beat in eggs until light and fluffy, then add 2 teaspoons vanilla extract and mix.
- In a medium size bowl, whisk together flour, nutmeg, baking powder, and ½ teaspoon salt.
- Mix in about ⅓ of the dry ingredient above into the 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. Remove from oven and let cool completely.
- While the cake cools, make the glaze. Melt the remaining ¼ cup browned butter just until it becomes liquid again, then cool for a few minutes until no longer hot. To the melted brown butter, add powdered sugar, milk, 1 teaspoon vanilla, and salt, stirring until smooth.
- Let cake cool completely, then spread glaze over the top.
Tried this recipe?Let us know how it was!
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