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.