In large bowl, beat butter with granulated and brown sugars until fluffy. ButtermilkCake. In saucepan over medium heat, cook brown sugar, butter and lemon juice, stirring, until sugar is dissolved, about 2 minutes. 5 L) square cake pan. stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Bake in 350 degrees F (180 degrees C) oven until cake tester inserted in centre comes out clean, about 40 minutes
Last Thanksgiving, I made a four-layer pumpkin cake with lots of fall spices that my dad declared "the best cake he'd ever tasted", so I tweaked that recipe to replace the pumpkin with lots of grated carrots and applesauce, which, along with buttermilk and brown sugar, gave the cake such a moist, dense richness
I of course thought of brownbutter, as I knew it would complement the cardamon but also thought of cornmeal as well and after a few tries, eventually canceling out flavorless flours, I also went with almond flour
Glazed BrownButterBrown Sugar Pound Cake. You will need to do this ahead of time, because the brownedbutter has to come back to room temperature and be room temperature firm again
It can help your body fight fungal infections. Have you ever tried brownbutter. brown sugar. Butter. Its rich, hazlenut flavor is the magical ingredient that takes this Polish Crumb Cake from delicious to divine
I figured I must have done something right to warrant those second helpings. The brownedbutter added a nice saltiness (not sure if my butter was salted or not, I got it fresh from the farm thanks to a good friend,) and did not mask the cream cheese flavour
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