This brown butter and vanilla bean weekend cake is so easy to make and really versatile. When it is first made, it can be eaten plain, as you would any cake. When it gets stale, it is excellent toasted and buttered.
Yes, I buttered a butter cake.
The crust has a wonderful crispy sugary texture, even though it is simply a plain cake.
The story behind this cake, and loaf cakes like it, as told by Dorie Greenspan, is that this is a gateaux voyage, or gateaux weekend (according to Dorie, the French do use the American term, "weekend"). It's a simple cake that the French wrap up and take with them on weekends away.
To make this cake, all you need is a couple of bowls, a loaf pan, a whisk, and a rubber spatula. No electric mixer needed.
Oh, and the browned butter! The butter in this cake is boiled until it turns to a deep amber color, adding such a wonderful caramelized flavor. You definitely need to keep a very close eye on the butter, because when it begins to brown, it can burn very quickly. I poured mine out into a heat proof bowl the minute it was the right color so it wouldn't continue to cook in the hot pan.
Suggested ways to eat this cake:
- Toasted with butter
- Topped with vanilla ice cream
- Spread with jam
- Toasted and spread with jam
- Topped with chocolate sauce
- Spread with Nutella
- Toasted and dipped in coffee
- Toasted and used as croutons in hot chocolate
- Spread with whipped cream
I'm sure you guys have many more suggestions.
This recipe is from Dorie Greenspan's stunning new book, Baking Chez Moi. The stories behind the recipes are such a fun read. I am a total fangirl.
The recipe for this cake can be found > here <.
To see how other bakers fared with this recipe, check out the Tuesdays with Dorie group's site.