Maple Brown Butter Cake adapted from epicurious
1.5 sticks unsalted butter
.75 cup pure maple syrup
1/4 tsp salt
2 cups almond flour
1 cup Cream of Wheat (or quick cooking polenta as the original recipe suggests)
1.5 tsp baking powder
1 teaspoon kosher salt
.75 cup cane sugar
3 large eggs
1/2 cup heavy cream
1/2 cup sour cream
1/2 cup sour cream
1 tbsp sugar
Preheat oven to 350°F. Butter, flour and line 9" cake pan.
Preheat oven to 350°F. Butter, flour and line 9" cake pan.
Brown butter over medium heat, 5-8 minutes, then chill.
Combine almond flour, Cream of Wheat, baking powder, and salt with a whisk. Cream chilled brown butter and sugar until pale and fluffy. Beat in egg 1 at a time. Gradually add dry ingredients, mixing until just combined.
Pour batter into cake pan and smooth top. Bake until cake is golden brown and pulls away from sides of pan, 50 minutes. Transfer to a wire rack and cool in the pan. After 20 min., invert the cake and let it cool completely.
To serve, whip together heavy cream, sour cream, and remaining sugar until soft peaks form.
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