Brown Butter Pound Cake with Strawberry Compote
Ingredients
The cake
-
1
cup
unsalted butter
-
1½
cups
all-purpose flour
-
½
teaspoon
baking powder
-
½
teaspoon
salt
-
1
cup
granulated sugar
-
4
large
eggs
-
1½
teaspoons
pure vanilla extract
Strawberry compote
-
1½
tablespoons
cornstarch
-
¼
cup
warm water
-
1
lb
strawberries
-
1
teaspoon
lemon zest
-
1
tablespoon
lemon juice
-
¼
cup
granulated sugar
Instructions
- Brown the butter in a skillet over medium heat until it develops a nutty aroma and brown specks.
- Chill the browned butter until solid, then soften it slightly before using.
- Preheat the oven to 350°F (177°C) and grease a loaf pan.
- Whisk together the flour, baking powder, and salt in a bowl.
- Beat the solid brown butter until creamy, then add sugar and mix well.
- Add eggs one at a time, mixing well after each addition, then add vanilla.
- Gradually incorporate the dry ingredients until just combined.
- Pour the batter into the prepared loaf pan and bake for 55 to 70 minutes, until a toothpick comes out clean.
- Cool the cake completely on a wire rack before slicing.
- For the strawberry compote, mix cornstarch with warm water, then combine with strawberries, lemon zest, lemon juice, and sugar in a saucepan.
- Simmer the mixture for about 5 minutes, stirring until thickened, then cool before serving over the cake.
Nutrition Facts (estimated)
Servings
8-10
Calories
350
Total fat
20g
Total carbohydrates
40g
Total protein
4g
Sodium
200mg
Cholesterol
100mg
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