Brown Butter Skillet Cake

By • December 17, 2016 0 Comments

1 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: A cake for snowy mornings when you want the house to be filled with buttery warmth and nutty fragrance. It is a sturdy, rich cake made in a cast iron skillet that gives it chewy cookie like edges. Jenny

Advertisement

Makes 9 inch cake

  • 1 cup unsalted butter
  • 1 1/2 cups all purpose flour
  • 1/2 cup almond meal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 large eggs
  • 1 1/2 cups sugar
  • 1/2 teaspoon vanilla extract
  1. Heat oven to 350F. In a small saucepan, heat the butter on medium heat, till it starts to turn golden brown and smells nutty. Take off the heat and set aside.
  2. Whisk together, flour, almond meal, baking powder, baking soda and salt. Set aside
  3. Cream eggs and sugar till light and creamy. Gently mix in cooled browned butter. Fold in the dry ingredients till incorporated.
  4. Pour into the skillet and bake for 45 – 50 minutes. If the cake is browning too much, too fast, cover with aluminum foil till cooked through and toothpick comes clean.
  5. Note – the pear fan looks pretty, but it makes the centre of the cake sink in a bit, probably due to extra moisture.

More Great Recipes:
Cakes