I absolutely adored this simple cake. Sweet and fragrant, made with ingredients I often have in my kitchen. Great on its own but easy to dress up with ice cream and a little citrus.
Brown butter is a magical thing. Something about the smell of it wafting through the air n permeating by kitchen after it’s reached peak perfection puts me in the mood to bake. It also adds a unique twist to an otherwise pretty typical poundcake.
Making this cake is quite the experience. After the mouth watering brown butter smell you get hands on with some vanilla bean and sugar. Something about rubbing vanilla bean into the gritty sugar between my fingers is oddly satisfying.
No mixer needed on this one. A whisk and a spatula will get you where you there just fine.
A little cream and a little amaretto get mixed in. I could have used rum but I have a feeling the amaretto is a little bit more subtle and I prefer the flavor in this case.
Finally we get to add the dry ingredients and the brown butter.
Such a lovely texture with this batter. This cake was really quite the sensory experience.
The worst part is that when it’s done the entire house smells like wonderful brown butter and vanilla goodness and you have to wait for it to cool down.
Pretty humble looking but certainly tasty. My first loaf was dressed up with a little lemon sauce and vanilla bourbon ice cream.
The rest of it magically disappeared before I was able to take some additional pictures. Oddly, Scott (my husband and photographer) didn’t seem to mind the additional cake.
I have a feeling this simple pound cake will become a regular weekend occurrence in our house. The crumb texture, fragrance and simple process make the perfect weekend cake.