BROWN BUTTER POUND CAKE

By SMSchreiber

Ingredients

• No bells and whistles here—just good old-fashioned pound cake with a nutty dimension, compliments of the brown butter. View more of our favorite recipes from this issue.
• 2 1/4 * 2 1/4 sticks unsalted butter
• 2 * 2 cups sifted cake flour (not self-rising; sift before measuring)
• 1 * 1 teaspoon baking powder
• 1/2 * 1/2 teaspoon salt
• 1/2 * 1/2 cup packed light brown sugar
• 1/2 * 1/2 cup granulated sugar
• 4 * 4 large eggs
• 1/2 * 1/2 teaspoon pure vanilla extract

Details

Servings 9

Preparation

Step 1

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Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
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Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
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Whisk together flour, baking powder, and salt.
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Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. At low speed, mix in flour mixture until just incorporated.
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Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.