Brown Butter Cakes

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Brown butter cakes are one of my favorite desserts ever! They are not like other cake.Brown Butter 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.

Brown Butter Cakes

Brown Butter Cakes


  • 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
  • For Compote
  • 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


  1. 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.
  2. Set aside and allow to cool slightly.
  3. Preheat oven to 350
  4. Grease and lightly flour 12 muffin tins
  5. Mix almond flour, flour, powdered sugar and salt in a medium mixing bowl. Add the eggs and vanilla and stir until just combined.
  6. Drizzle in the butter while stirring. Make sure to add ALL the brown bits from the bottom of the pan.
  7. Pour into greased muffin tins until 2/3 full.
  8. Bake at 350 for 20 minutes or until cakes are a nice golden brown.
  9. Carefully remove from muffin tins.
  10. To Make Compote
  11. 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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