Browned Butter Macadamia Nut Cake
Browned butter takes this popular cake to the next level adding another dimension of rich, butter, saltiness to this delicious macadamia nut cake!
- 1/2 pound plus 4 tablespoons unsalted Butter
- 2 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup macadamia nuts, ground
- 1 cup macadamia nuts, chopped
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 4 large eggs
- 1/4 cup heavy cream
- 1 teaspoon pure vanilla extract
Preheat oven to 325°F with the rack in the middle. Butter and lightly flour a large loaf pan. Heat butter in a 10-inch heavy skillet over medium-high heat until milk solids on the bottom are dark. Chill butter for about 15 minutes, or until butter starts to thicken. Whisk flour, baking powder and salt. Stir in the ground and chopped nuts. Beat the brown butter, brown sugar and granulated sugar with an electric mixer until fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in the cream and vanilla. At low speed, mix in flour mixture until just incorporated. Transfer batter to loaf pan, smoothing the top, then shake on counter to even the batter. Bake until golden brown and toothpick comes out clean when inserted in the center, about 1 to 1¼ hours. Cool in pan for 30 minutes, then invert cake onto a rack and cool completely, right side up, for about 1 hour.