Brown butter cakes are one of my favorite desserts ever! They are not like other cake.
I found this recipe in a magazine a very long time ago. I don’t know why I was so drawn to it, but I went home and made it that day. The little cakes were amazing!
Browning the butter gives it a nutty goodness. The brown butter cakes also have almond flour. Which rounds out the flavor. Using just egg whites gives the cakes a little bit of a pleasant chewy texture, with a slightly crisp exterior. (Then you can use the yolks to make some creme brulee.)
Once I took these to a new momma with dinner. She thought they were muffins and ate them with dinner. She commented that the muffins were really sweet and tasty. They ARE NOT muffins!
I love to serve them with a little fruit compote and whipped cream. Delish!
These little cakes are super sweet. So you don’t want to over-sweeten the whipped cream or fruit, otherwise it will be overwhelmingly sweet.
Ingredients
- 10 ounces butter
- 2 1/2 ounces almond flour, or finely ground almonds (about 1/2 cup)
- 2 1/2 ounces all purpose flour (about 1/2 cup)
- 2 cups powdered sugar
- 3/4 cup egg whites (about 5-6 eggs)
- 1 teaspoon vanilla extract
- pinch salt
- 2 cups fruit of choice (mixed berries, strawberries, blueberries etc.)
- 2-3 tablespoons sugar, depending on sweetness of berries
- 1 teaspoon lemon juice
- 1 teaspoon corn starch dissolved in 1 tablespoon water
Instructions
- Brown butter by cooking gently in saucepan over medium heat until it become dark brown. Slower is better. This takes about 15-20 minutes. Watch it carefully so it doesn't scorch. You will know it is getting close when you can start to smell a delicious nutty aroma.
- Set aside and allow to cool slightly.
- Preheat oven to 350
- Grease and lightly flour 12 muffin tins
- Mix almond flour, flour, powdered sugar and salt in a medium mixing bowl. Add the eggs and vanilla and stir until just combined.
- Drizzle in the butter while stirring. Make sure to add ALL the brown bits from the bottom of the pan.
- Pour into greased muffin tins until 2/3 full.
- Bake at 350 for 20 minutes or until cakes are a nice golden brown.
- Carefully remove from muffin tins.
- Combine fruit, sugar, lemon juice and corn starch slurry in a small sauce pan over medium heat. Heat while stirring until fruit starts to release juice and break down slightly. Continue cooking until the juices thicken.
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