Butterama Cake With Brown Butter Icing
Oct 28, 2012 15:15:52 GMT -5
Post by PrisonerOfHope on Oct 28, 2012 15:15:52 GMT -5
Butterama Cake With Brown Butter Icing
Cake Batter:
1 cup softened butter (2 sticks)
2 cups granulated sugar
4 eggs
1 tsp. salt
1 tsp. baking bowder
1/2 tsp. baking soda
2 tsp. vanilla extract
3 cups AP flour, packed down
1 cup buttermilk
Butter a 9 X 13 pan; set aside.
Beat butter for a minute or two, then sprinkle in white sugar. Mix until light and fluffy.
Add eggs one at a time, beating after each addition.
Add salt, baking powder, baking soda, and vanilla; mix thoroughly.
Add flour and buttermilk alternately, beginning and ending with flour. Beat until smooth and without lumps.
Pour batter into pan and smooth out top.
Bake at 350 degrees for 50 minutes; remove from oven and set on wire rack while you prepare the sauce.
Butter Sauce:
1 cup granulated sugar
1/4 bourbon (or water)
1/2 cup butter
1 tbs. vanilla extract
Put sugar, bourbon/water. and butter into a medium sized saucepan.
Heat until the butter is melted; DO NOT let the mixture come to a boil.
Remove from heat, and stir in vanilla.
Using a fork or thin wooden skewer, poke holes all over the top of the cake - going all the way down to the bottom of the cake.
Let the cake sit out on the rack until the butter sauce has had time to soak into all the holes.
Refrigerate for at least two hours before starting Brown Butter Icing.
Brown Butter Icing:
1/4 cup butter
2 cups confectioners sugar
1 tsp. vanilla extract OR bourbon
2 tbs. heavy cream
1/2 cup chopped pecans or walnuts (optional)
Put the 1/4 cup of butter into a medium saucepan and heat on medium-high until the butter is melted and browned.
When the butter is a nice caramel color, remove from heat, stir in confectioners sugar and vanilla.
Drizzle in the heavy cream, stirring until frosting is smooth and spreadable. (Add additional cream or sugar to get to the right consistency if necessary.)
Frost cake, and sprinkle with nuts, if desired.
Keep refrigerated; cake is best served cold.
Cake Batter:
1 cup softened butter (2 sticks)
2 cups granulated sugar
4 eggs
1 tsp. salt
1 tsp. baking bowder
1/2 tsp. baking soda
2 tsp. vanilla extract
3 cups AP flour, packed down
1 cup buttermilk
Butter a 9 X 13 pan; set aside.
Beat butter for a minute or two, then sprinkle in white sugar. Mix until light and fluffy.
Add eggs one at a time, beating after each addition.
Add salt, baking powder, baking soda, and vanilla; mix thoroughly.
Add flour and buttermilk alternately, beginning and ending with flour. Beat until smooth and without lumps.
Pour batter into pan and smooth out top.
Bake at 350 degrees for 50 minutes; remove from oven and set on wire rack while you prepare the sauce.
Butter Sauce:
1 cup granulated sugar
1/4 bourbon (or water)
1/2 cup butter
1 tbs. vanilla extract
Put sugar, bourbon/water. and butter into a medium sized saucepan.
Heat until the butter is melted; DO NOT let the mixture come to a boil.
Remove from heat, and stir in vanilla.
Using a fork or thin wooden skewer, poke holes all over the top of the cake - going all the way down to the bottom of the cake.
Let the cake sit out on the rack until the butter sauce has had time to soak into all the holes.
Refrigerate for at least two hours before starting Brown Butter Icing.
Brown Butter Icing:
1/4 cup butter
2 cups confectioners sugar
1 tsp. vanilla extract OR bourbon
2 tbs. heavy cream
1/2 cup chopped pecans or walnuts (optional)
Put the 1/4 cup of butter into a medium saucepan and heat on medium-high until the butter is melted and browned.
When the butter is a nice caramel color, remove from heat, stir in confectioners sugar and vanilla.
Drizzle in the heavy cream, stirring until frosting is smooth and spreadable. (Add additional cream or sugar to get to the right consistency if necessary.)
Frost cake, and sprinkle with nuts, if desired.
Keep refrigerated; cake is best served cold.