Brown Butter Almond Snowflake Cake Recipes

BROWN BUTTER ALMOND SNOWFLAKE CAKE

Steps:

• Preheat oven to 350 degrees
• Prepare snowflake pan with butter and flour
• In a large bowl, beat butter and sugar on medium speed until light and fluffy.
• Beat in eggs,, one at a time
• Atir in almond and vanilla extract
• In a small bowl, stir together flour, baking powder, salt and almonds
• Beat in the flour mixture alternatively with milk, mixing just until incorporated
• Pour batter into prepared pan.
• Bake 40-45 mins or until a toothpick at center of the cake does out clean
• Cool 10 minutes in pan, then invert onto a wire rack to finish cooling
• Make glaze: in a small sauté or sauce pan, melt butter and cook over medium heat until it it turns lightly browned butter gives off nutty smell
• Remove from heat and cool 2 minutes.
• Use a whisk to combine melted brown butter with powdered sugar and milk, stirring until smooth
• Drizzle over warm cake

BUTTER ALMOND CAKE

Steps:

• Blend 1 1/2 cups sugar and melted butter.
• Beat in eggs.
• Stir in almond and vanilla extracts.
• Add salt and flour and mix well.
• Spread batter evenly in a greased-and-floured, 9-inch round pan.
• Sprinkle with toasted almonds and sugar for garnish.
• Bake at 350 degrees for 30 to 35 minutes.
• (Toast almonds ahead or in oven while it is preheating.).

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.