Brown Butter Pound Cake Food

BUTTERMILK POUND CAKE

Steps:

• Arrange a rack in the middle of the oven and heat to 375 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.

BROWN BUTTER POUND CAKE

Steps:

• Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2-by 4 1/2-inch loaf pan.
• Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
• Whisk together flour, baking powder, and salt.
• Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla.
• At low speed, mix in flour mixture until just incorporated.
• Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.

BUTTER POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour one 9 or 10 inch tube pan.
• With an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time and mix well.
• Introduce the flour, one cup at a time while adding cream a little at a time until all flour and cream is mixed in well.
• Add the vanilla and lemon flavoring and blend well. Pour batter into prepared pan.
• Bake at 325 degrees F (165 degrees C) for 1-1/2 hours or until center springs back from small amount of pressure. Immediately turn out on cake rack to cool.

BROWN SUGAR POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined., Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.

ULTIMATE BUTTER POUND CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

OLD FASHION BUTTER POUND CAKE

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Grease and flour a 9x5 loaf pan.
• *IMPORTANT - ALLOW ALL INGREDIENTS TO REACH ROOM TEMPERATURE*.
• With mixer on low speed, cream the butter until soft; slowly add sugar while mixer is running.
• Once all the sugar has been added, beat until the mixture is fluffy.
• Slowly add eggs, one at a time, mixing each egg well into the creamed mixture.
• Add the flour and salt, mix until smooth.
• Add vanilla extract and milk; mix until smooth.
• Pour into the loaf pan.
• Bake for 75 to 90 minutes or until golden brown.

BUTTER POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

BROWN-BUTTER POUNDCAKE

Steps:

• Brown the butter: Melt the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, about 2 minutes. Transfer the butter to a small bowl and refrigerate until slightly firm and creamy looking but not totally hardened, about 30 to 60 minutes. (It should be the texture of a softened stick of butter.)
• Heat oven to 350 degrees with a rack set in the center. Butter an 8-by-4-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides.
• Add the hazelnuts to the bowl of a food processor and pulse until finely ground. Add the flour and baking powder, and pulse to combine.
• Combine the chilled browned butter, sugar, lemon zest and salt in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and electric hand mixer. Mix on medium-high speed until light and fluffy, stopping the mixer once or twice to scrape down the sides of the bowl and paddle, about 5 minutes.
• Add the eggs one at time, completely mixing each egg in before adding the next.
• With the mixer on low, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Stop the mixer occasionally to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Spoon the batter into the prepared pan, smooth the top, and bake until golden and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Let the cake cool in the pan for about 15 minutes, then use the parchment paper to lift it out of the pan and onto a rack to cool completely.
• When the cake is cool, make the glaze: Whisk the confectioners' sugar and 2 tablespoons lemon juice until smooth. Add a bit more juice if necessary to make a pourable but opaque glaze. Drizzle the glaze over the cooled loaf and let it set for about 15 minutes before slicing. Store the cake covered, at room temperature, for about 4 days.

POUND CAKE

Steps:

• Arrange a rack in the middle of the oven and heat to 350 degrees F.
• Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
• Cream together the remaining 16 ounces of butter and the sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again, stopping once to scrape down the sides of the bowl. This will take approximately 3 minutes and the mixture may look curdled. Add the vanilla and salt and beat on medium speed for 30 seconds.
• With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth.
• Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour or until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.
• Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.

BROWN BUTTER POUND CAKE

Steps:

• Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
• Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
• Whisk together flour, baking powder, and salt.
• Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and then the bourbon (!). At low speed, mix in flour mixture until just incorporated.
• Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours.
• Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.

BROWN BUTTER-CHOCOLATE CHIP MINI POUND CAKES

Steps:

• Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together flour, salt, and nutmeg in a small bowl.
• Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
• Divide batter evenly between the mini Bundt® cavities.
• Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

BROWN SUGAR POUND CAKE

Steps:

• beat together butter and shortening.
• gradually add sugars, creaming until light and fluffy.
• Beat in eggs one at a time.
• Sift together dry ingredients and add alternatley with the milk and vanilla.
• Stir in nuts.
• Pour batter inot greased and floured 10" bundt cake pan.
• Bake at 350 for 1 hour or until cake test done.
• You may use a glaze on top if you prefer or a dusting of powdered sugar.

WILLIAMS-SONOMA'S BROWN BUTTER CAKE

Steps:

• Have all the ingredients at room temperature.
• In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes.
• Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
• Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids).
• Let the butter cool at room temperature until firm.
• The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
• Bring to room temperature before using.
• Position a rack in the lower third of an oven and preheat to 325°F
• Brush the pan with unsalted vegetable shortening and lightly flour.
• Tap out excess flour.
• Over a sheet of waxed paper, sift together the flour, baking powder and salt.
• In a small bowl, combine the milk and vanilla.
• Set aside.
• In the bowl of an electric mixer fitted with the flat beater, beat the brown butter on medium speed until creamy and smooth, 1 to 2 minutes.
• Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
• Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
• Spoon the batter into the prepared pan, dividing it evenly between the two halves. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
• Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
• Tap the pan gently on a work surface to loosen the cake.
• Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan.
• Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream.
• If you're using a 9x13 pan:.
• Butter and flour pan.
• Spoon cake mix into pan and smooth out.
• Bake at 325°F for 30-45 minutes, using a toothpick to test doneness.
• Cool for 15 minutes and remove from pan; setting cake on cooling rack to cool completely.
• Frost as desired.

BROWN SUGAR POUND CAKE II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour, baking powder and salt. Set aside.
• In a large bowl, cream together 1/2 cup butter and 2 cups brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the maple flavoring. Beat in the flour mixture alternately with the evaporated milk, mixing just until incorporated. Pour batter into prepared pan.
• Bake in the preheated oven for 70 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Decorate with Brown Sugar Frosting.
• To make Brown Sugar Frosting: In a medium saucepan, combine 1/4 cup butter, 1/2 cup brown sugar, the confectioners' sugar, milk and vanilla. Cook over low heat, beating until sugar is dissolved and mixture is smooth.

BROWNED BUTTER CREAM CHEESE POUND CAKE

Steps:

• In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
• Watch carefully as the butter's color changes to brown and the smell of the butter becomes somewhat nutty.
• As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until the butter has become solid again (can take 1-2 hours so I sometimes do this the night before baking the cake).
• In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
• Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
• Add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
• Add flour into batter in two increments then add salt. Mix by hand just until incorporated. Be careful not to overbeat.
• Pour cake batter into prepared pan(s), and bake for 1 hour and 15 -20 minutes for bundt pan, 50-60 minutes for loaf pans, or until a toothpick inserted in the center of the cake comes out clean.
• Cool in pan(s) on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
• Dust with powdered sugar and serve.