Description
A rich and moist snack cake that highlights the nutty, toasted notes of browned butter. This simple, one-pan bake features a tender crumb and a crunchy sugar crust, making it the perfect companion for a morning cup of coffee.
Ingredients
- 290g Unsalted butter
- 1 cup Brown sugar, packed
- 1 tablespoon Pure vanilla extract
- Sea salt
- 3 Large eggs, room temperature
- Cake flour
- Baking powder
- Baking soda
- Sour cream
- Granulated sugar
Instructions
- Melt the butter in a large non-stick frying pan over medium-low heat, stirring for about 7 minutes until toasted and fragrant.
- Measure out 226g of the browned butter into a large bowl, ensuring you include the toasted brown bits.
- Preheat your oven to 350°F (175°C) and line an 8 or 9-inch square pan with parchment paper.
- Whisk sea salt and vanilla into the butter, then add brown sugar and whisk for one full minute.
- Add eggs one at a time, whisking vigorously for 60 seconds after each addition until the mixture is thick and shiny.
- Sift cake flour, baking powder, and baking soda into the bowl; mix until half-combined, then stir in the sour cream until no white streaks remain.
- Pour the batter into the pan, sprinkle with granulated sugar, and bake for 35 to 45 minutes until a tester comes out clean.
Notes
For the most consistent results, always use a kitchen scale to measure your browned butter and flour. If you notice the top browning too quickly before the center is fully set, you can loosely tent the pan with aluminum foil during the final minutes of baking.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American