It’s time for another Tuesdays with Dorie recipe from Baking Chez Moi! I was really looking forward to this one: Brown-Butter-and-Vanilla-Bean Weekend Cake. I love simple vanilla-flavored cakes, so this sounded right up my alley.
What makes this recipe special is the brown butter and the vanilla bean. Sure, it would be good with “unbrowned” butter and vanilla extract, but the inclusion of these two ingredients really adds oomph and complexity to the flavor.
As expected, I loved this cake! The flavor, the texture, everything about it. The tender but sturdy crumb was surrounded by a lightly crunchy crust. While I loved this cake on it’s own, it would be wonderful as a base for strawberry shortcake, or any recipe calling for pound cake.
I live at an elevation of about 4500 feet, so I usually have to adjust cake recipes so they rise properly. The adjustments I made seemed to work well. Here’s what I did:
- Reduced the baking powder by 1/8 teaspoon
- Added an extra tablespoon of cream
- Added a tablespoon of 1% milk
Note: I did not use the optional rum. If I had, I probably would not have added as much extra liquid.
13 responses to “TWD: Brown-Butter-and-Vanilla-Bean Weekend Cake”
Looks lovely…and I agree, as lovely as it was, I am absolutely in love with those posts that included berries in their photos! I think it’s partly because we are deep in winter here and I am longing for summer, as truly this one was great on its own.
Your cake turned out perfectly so your recipe adjustments were spot on (I wouldn’t have a clue of what to do!)
The color of your cake is perfect! Nice job!
Beautiful cake, and so delicious. This will be a repeat for sure.
So pretty! I am always amazed at how people figure out high altitude baking. I think I would struggle with that one.
I would love this with some berries.
Ditto what Cher said about the altitude adjustments! I would be at a total loss! Your cake looks gorgeous, Karen! It was good with the berries…but I loved it best toasted for breakfast with my tea! Happy Tuesday!
Great information for higher elevations. Your cake turned out beautifully!
That sounds delicious ! And it looks great to. I can imagine why you enjoyed it so much when I looked at it!
Your cake looks wonderful! Like you, I was also thinking it would be a great base for strawberry shortcake.
This is SO much better with the browned butter and vanilla bean seeds! And the aroma was incredible. I admire bakers at high altitude. I find things challenging enough at sea level sometimes.
Your cake looks sooo perfect! And good to learn about altitude adjustments!
Your cake looks perfect! Love the thick slices.
Love it! I just bought Dorie Greenspan’s French cookbook. Love it!