He Who Must Be Fed bought me a new cookbook the other day and, as his culinary luck would have it, one of the first recipes I noticed as I was paging through was one for a browned butter cake. If you’ve been following along, you know that in our house we love butter, but brown butter holds a place of even higher esteem.
I probably don’t have to tell you that it was delicious and a huge hit with the entire family, including our grandson.
For the cake
- 1 cup butter
- 1 box of yellow cake mix (I used Duncan Hines)
- 1 cup water
- 4 eggs
- 1 teaspoon cinnamon
For the frosting
- 4 cups confectioners’ sugar
- 2 teaspoons vanilla
- 4 to 5 tablespoons milk
Heat your oven to 350°F. Melt the butter in 2-quart saucepan over medium heat. Continue cooking, stirring constantly and watching closely, 5-8 minutes or until butter just starts to turn golden. You’ll notice that it will also smells amazing. (I always want to dab a little behind my ear so I can smell that fantastic, but so far I’ve managed to resist the urge.) Remove from heat. Cool 15 minutes.
Combine 1/2 cup of the browned butter and all remaining cake ingredients in large bowl. Beat at low speed 30 seconds. Beat at medium speed, scraping bowl occasionally, 2 minutes or until well mixed.
Pour batter into greased 13×9-inch baking pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
Combine remaining browned butter – be sure to get all the darkened tiny bits from the bottom of your saucepan — powdered sugar and vanilla in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. Frost cooled cake.