Just look at that butter...2 1/4 sticks! - cooked until the milk solids are a dark chocolate brown...and all those little browned bits floating in the batter - each one packed with flavor! Sinfully rich. There's no secret to this decadent cake...it's easy and definitely worthy of 5 dangs on the old dang meter! You can eat it plain, perfectly delicious...but I had 4 ripe peaches just sitting there...pleading with me...so I peeled and sliced them, tossed 'em with 2 tablespoons of brown sugar so their juices would come pouring out...and poured them (not all of them - just a few, I'm not THAT big of a pig!) over my piece of pound cake...in a word...luscious.
What's with the blur?!?! I have no idea...I only know what I know. Make this one kids - it's a keeper!
Brown Butter Pound Cake With Brown-Sugared Peaches ~ Adapted from Gourmet Magazine, October 2009
2 1/4 sticks unsalted butter
2 cups sifted cake flour (not-self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
4 large eggs
1/2 teaspoon vanilla extract
Optional: Brown-Sugared Peaches and whipped cream
Preheat oven to 325 degrees with rack in middle. Butter and lightly flour an 8 1/2 x 4 1/2-inch loaf pan. Heat butter in a 10-inch skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes. In a small bowl whisk together flour, baking powder and salt. In the bowl of an electric mixer, beat together brown butter and sugars until fluffy, about 3 minutes. Add eggs one at a time, eating well after each addition. Beat in vanilla. At low speed, mix in flour mixture until just incorporated. Transfer batter to prepared pan, smoothing top, then rap on the counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan for 30 minutes, then invert cake onto a rack and cool completely (the hard part!), right side up. Serve plain or with Brown-Sugared Peaches or with whipped cream...or both! Makes one loaf.
Brown Sugared Peaches
4 ripe peaches, peeled and thinly sliced (or you could mash them, whatever you like)
2 tablespoons dark brown sugar
In a large bowl, combine peaches and brown sugar, tossing to coat. Allow to sit for 15 to 20 minutes, to allow the juices to come out of the peaches. Serve with Brown Butter Pound Cake and whipped cream.
I wanted the full monty...the mister just wanted the cream and the boy took his plain...whichever way you eat it, it's worth it's weight.
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"You make the world a better place by making yourself a better person." ~ Scott Sorrell
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One year ago today: Crock-Pot Lemon Chicken
