BROWN BUTTER-POLENTA CAKE WITH MAPLE CARAMEL RECIPE - (3.6/5)
Provided by á-49298
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Butter a 9" diameter cake pan and line bottom with a round of parchment paper; butter parchment. Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Pour into a medium bowl, let cool. Chill butter until cold. Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265 (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits). Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5-7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top. Bake until cake is golden brown and pulls away from sides of pan, 50-55 minutes. Transger pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely. Using an electric mixer, beat heavy cream, sour cream and remaining 1 tbsp sugar in medium bowl until soft peaks form. Serve cake with whipped cream mixture. DO Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
BROWN BUTTER-POLENTA CAKE WITH MAPLE CARAMEL
Provided by Alison Roman
Categories Cake Mixer Bake Cornmeal Maple Syrup Hominy/Cornmeal/Masa Butter Bon Appétit
Yield Makes 10 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Butter a 9"-diameter cake pan and line bottom with a round of parchment paper; butter parchment.
- Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.
- Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265°F (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).
- Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5-7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top.
- Bake until cake is golden brown and pulls away from sides of pan, 50-55 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely.
- Using an electric mixer, beat heavy cream, sour cream, and remaining 1 tablespoon sugar in a medium bowl until soft peaks form. Serve cake with whipped-cream mixture.
- DO AHEAD: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
CARAMELIZED VEGETABLE AND POLENTA CAKE
I love polenta (and caramelized vegetables), so this recipe really appeals to me. Prep time doesn't include the cooking, cooling and peeling of the capsicums!
Provided by JustJanS
Categories Breads
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Halve, brush with oil and bake the capsicums in a hot oven until blackened and blistered, then cool in a paper bag for about 20 minutes.
- Remove the skins and cut into thick slices.
- Heat the oil and fry the onion and garlic, stirring until the onion is soft and golden brown.
- Add the capsicums, sugar and vinegar and cook, stirring until caramelized.
- Remove from the heat.
- Bring the milk and stock to the boil.
- Stir in the polenta and cook stirring for about 5 minutes.
- Stir in the cream and cheese and pour into a greased and lined 22cm spring form pan.
- Put the capsicum mixture over the top and cook at 220c for 15 minutes.
CARAMEL BUTTER CAKE
For a special occasions cake, I make this recipe. The sauce is truly the best part of the cake. It is so yummy.-Janet Mack, Edgewater, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Cut each cake horizontally into two layers. , For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes. Remove from the heat; set aside., In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly. Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable., Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired. , ,
Nutrition Facts : Calories 668 calories, Fat 22g fat (13g saturated fat), Cholesterol 161mg cholesterol, Sodium 362mg sodium, Carbohydrate 110g carbohydrate (77g sugars, Fiber 1g fiber), Protein 9g protein.
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- Melt ¾ cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.
- Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265° (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).
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