Vanilla Bean Cake with Browned Butter Icing Ingredients For the cake: 1 & 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3/4 cup unsalted butter, softened 1/2 cup packed light brown sugar 2 large eggs seeds of 1 vanilla bean or 1 tablespoon vanilla bean paste or vanilla extract 1/2 cup sour cream For the icing: 5 tablespoons unsalted butter 1 cup confectioners sugar 2 to 4 tablespoons milk 1/3 to 1/2 of the seeds of 1 vanilla bean or 1 teaspoon vanilla bean paste or vanilla extract Instructions To make the cake: Preheat oven to 350°. Grease and flour a 9-inch round cake pan. Whisk together flour, baking powder, baking soda, and salt. Set aside. Using an electric mixer on medium speed, beat butter and brown sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla beans. Reduce mixer speed to low. Add flour mixture in 3 portions, alternating with sour cream. Begin and end with flour mixture. Mix just until combined. Transfer to prepared pan and smooth evenly. Bake 30-35 minutes, or until a pick inserted into the center comes out clean. Cool in pan on wire rack for 10 minutes. Then, remove cake from pan to a wire rack to cool completely. To make the icing: Place butter in a medium heavy saucepan over medium heat. Cook butter until melted. Continue cooking, whisking often to prevent burning. Butter will begin to foam. Brown specks will begin to form at the bottom of the pan, and the butter will have a nutty aroma. Remove from heat. Transfer butter to a large heatproof bowl to cool to room temperature. Add 2 tablespoons of milk and vanilla beans to cooled butter. Add about 1/4 cup of confectioners sugar. Beat mixture until blended. Gradually add remaining confectioners sugar and mix until blended and smooth. If necessary, add more milk, 1 tablespoon at a time, and mix until icing is desired consistency. Spread icing over the top of cooled cake. Serve immediately or refrigerate until ready to serve. If refrigerating, allow to sit at room temperature for about 30 minutes before serving.
Posted on: Tue, 06 Jan 2015 22:42:10 +0000
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