Welcome back to the kitchen, friends! Today, we're making a delicious brown butter pound cake that's rich, moist, and full of caramelized flavors. Follow along as we take you through the process of browning butter to achieve that perfect nutty aroma, and then use it to create a delightful cake batter.

We'll also share tips on using buttermilk alternatives like yogurt or sour cream and discuss why authentic buttermilk brings more flavour than just adding vinegar to milk. The cake is topped with a luscious brown butter frosting, enhanced with a hint of rye for an extra depth of flavour.

Whether you're a seasoned baker or just starting out, this recipe is simple yet rewarding. Don't miss out on the snazzy new aprons featured in the video, available for purchase with a link below. Your support helps keep our kitchen running!


Brown Butter Pecan Cake
Brown Butter Frosting
250 mL (1 cup) butter, divided
500 mL (2 cups) packed brown sugar
310 mL (1¼ cups) 35% heavy cream
Splash of whisky or rum (optional)
30 mL (2 Tbsp) Sorghum, or maple syrup, or cane syrup, or molasses (optional)
Pinch coarse salt
750 mL (3 cups) +/- powdered sugar
5 mL (1 tsp) vanilla extract


Cake
250 mL (1 cup) butter, browned
375 mL (1½ cups) sugar (combination ¾ cup white sugar, ¾ cup brown sugar)
3 large eggs
5 mL (1 tsp) vanilla extract
500 mL (2 cups) all-purpose flour
10 mL (2 tsp) baking powder
Pinch coarse salt
250 mL (1 cup) buttermilk
250 mL (1 cup) chopped pecans


Cake:
Preheat oven to 180ºC (350°F).
Brown butter in a deep, heavy saucepan over medium high heat.
Remove from heat and place in mixing bowl and chill.
Grease 2 - 9" round cake pans, and line bottoms with parchment paper.

Cream butter and sugars with an electric mixer on medium-high speed until thick and creamy.
Beat in eggs, 1 at a time.
Beat in vanilla.
Sift together flour, baking powder, and salt in a medium bowl.
Add flour mixture, alternately with buttermilk.
Beat on low just until smooth after each addition.
Fold in chopped pecans.
Divide batter evenly between cake pans, smoothing surface.
Bake until a cake tester inserted into centre of cake comes out clean, 30 to 35 minutes.
Remove from pans and cool completely on wire rack.
Frost as a layer cake.


Frosting:
Brown 3/4 cup of the butter in a deep, heavy saucepan over medium high heat.
Stirring constantly, add in cream, brown sugar, syrup, salt, and, if desired, Whisky.
Boil, stirring constantly, for about 2 minutes.
Remove mixture from heat, and pour into stand mixer bowl with paddle attachment.
Beat on low speed, about 10 - 15 minutes.
Gradually add powdered sugar and vanilla, and beat on low speed until combined after each addition.
Beat until frosting is completely cool and consistency is thick, creamy, and spreadable.
Add remaining 4 Tbsp butter, and beat until fully incorporated.


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