This is a sweet and short post to show you what I made with that popcorn ice cream and the caramel sauce. Well, cake sundaes of course! who doesn’t love that? And what’s more, the cake is a beautiful, moist, flavorful but subtle, Brown Butter Pound Cake. Yumm.
Just so you know, this cake es perfectly amazing on its own, but who would pass up pairing it with ice cream, caramel and toasted almonds?
Or, if you’re my little cousin…
Chocolate. More specifically, Sour Cream Brown Sugar Chocolate Ganache. What can I say? the kid’s got taste.
I dud had one tiny problem with the cake though…it kinda sunk in the middle D: I really don’t know what I did wrong, this is one of the few times when I actually do everything the recipe says, even using cake flour and sifting before measuring…anyway, it still tasted amazing and I just cut it in individual pieces to plate with the ice cream and everyone was happy 😀
The room-temperature cake, cold Popcorn Ice Cream and warm caramel (or chocolate) sauce and gorgeously chopped toasted almonds for a little texture. It all worked together great, and I hope you give it a try!
Brown Butter Pound Cake
Adapted from Gourmet
2 1/4 sticks unsalted butter
2 cups sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup packed light brown sugar
1/2 cup granulated sugar
4 large eggs
1/2 teaspoon pure vanilla extract
1 tsp bourbon (optional, I had none)
Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
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.
Whisk together flour, baking powder, and salt.
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 and then the bourbon, if using. At low speed, mix in flour mixture until just incorporated.
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.
And some fudge, caramel sauce or even some jarred dulce de leche would be delicious! And some nut for texture contrast.
Have a lovely week you guys 😉