Description
This easy one layer brown butter buttermilk cake with brown sugar brown butter frosting is great served with peaches or other fruit, but it also simply divine all on its own. Get ready to receive rave reviews!
Ingredients
1 stick unsalted butter
1 vanilla bean, split and seeds scraped or 1 1/2 t vanilla extract
2 c all-purpose flour
1/2 c sugar
1/2 c brown sugar (light or dark)
1 1/2 t baking powder or 1 t at high altitude
1/2 t baking soda or 1/4 t at high altitude
3/4 t kosher salt
1 c buttermilk or 1 T vinegar in a measuring cup and then add milk to reach 1 cup or use dry buttermilk powder mixed with water.
2 large eggs at room temperature
Brown Sugar Brown Butter Frosting
2 T unsalted butter
1 c confectioners or powdered sugar
1/4 c brown sugar (light or dark)
2-3 T buttermilk
Dash of vanilla extract
Peaches
Slice 4 ripe peaches into thin slices and place in bowl. Depending on the sweetness of the peaches sprinkle with 2-3 T of brown sugar. Stir and set aside to allow the peaches to have a chance to become juicy!
Sour Cream Topping
16 oz sour cream
1/4 c dark brown or light brown sugar
Instructions
Preheat oven to 350. Butter or spray or use parchment paper to grease the pan.
Make buttermilk if you don't have fresh.
In a small pot, melt the 10 T of butter with the vanilla bean and seeds-if using on medium heat. (If using extract, wait to add with the batter.) Cook until the butter is foamy and starting to brown on the bottom, about 5 minutes. It will sizzle and then become quiet. This means it is ready. Use a whisk to scrape up the brown bits from the bottom of the pot, then remove from heat and set aside to cool a bit. Remove 2 T of melted butter and place in a small bowl that you will make the frosting in.
Whisk flour, sugar, brown sugar, baking powder, baking soda and salt in a large bowl.
In a large mixing cup mix together the buttermilk, eggs and vanilla extract-if using. Whisk until egg is incorporated well. Add this liquid mixture to the flour mixture and whisk to blend. Remove vanilla bean from butter if you used it and pour the butter into the batter, whisking just to blend. DO NOT OVERMIX!
Scrape the batter into the prepared pan and bake until the edges are golden brown and the top springs back when pressed slightly and a toothpick inserted into the center comes out clean. Baking time is about 30 minutes in my oven.
Remove cake from oven and let cool completely on a wire rack.
Make the frosting by whisking together the confectioners' sugar, brown sugar, buttermilk and brown butter until the frosting is the consistency you want. If you want it as a glaze you may need to add more buttermilk or milk works fine also. Whisk in a dash of vanilla if you want more of a vanilla flavor. Pour the icing on the cake and spread to the edges. (This only covers the top of the cake.) Let set 10-15 minutes before serving.
Peach Topping (optional)
Slice 4 peaches very thin. Toss with brown sugar and set aside at room temperature. This allows the peaches to develop a delicious brown sugar syrup.
Sour Cream Topping
In a small bowl or even in the sour cream container, whisk the sour cream and brown sugar together. Refrigerate until ready to use.
Notes
This is not an overly sweet cake. It's the icing that gives it flavor.
Cake can be wrapped and kept at room temperature for 2-3 days.
In dry Colorado, I've kept this iced cake for serveral days with no problem. If you live in a more humid area you should probably refrigerate it and bring to room temperature before serving.
This cake can be made with just melted butter but it is the butter and vanillaa that adds flavor to the cake. Honestly-I would never turn down brown butter. Besides making your home smell like the best bakery in the world, it elevates anything it touches. Think potatoes, fish, chicken and veggies.
