This week's Tuesdays with Dorie recipe is the Brown-Butter-and-Vanilla-Bean Weekend Cake. It is the very first recipe in Baking Chez Moi. It doesn't require many ingredients, but it makes a pretty tasty cake. I think that the rum was a little overpowering for my taste, so if I were to make it again, I'd omit it completely.
I liked the blurb that accompanied this recipe where Dorie stated that "when the French say the word cake, they almost invariably mean a loaf cake. The word gâteau is usually saved for round cakes and for fancier cakes -- except when the cake in question is a gâteau voyage, a 'travel cake.'"
Being the first recipe not only in the book, but also the "Simple Cakes" section, this really was an easy cake to put together. All I did was combine everything and hope for the best! Brown butter smells so good...so does vanilla sugar...
Luckily the results were pretty good.
I like seeing the specks of vanilla beans in this cake.
Brown-Butter-and-Vanilla-Bean Weekend Cake recipe on page 6 of Baking Chez Moi.
I forgot to add the rum, but after reading your post I think I'm glad I didn't. I thought this cake got better with age. I actually preferred it toasted at the end of the week.
ReplyDeleteI didn't even think of toasting this! Thanks for the suggestion!
DeleteLooks good!
ReplyDeleteWow, your cake looks great! Such nice photos, too. I love all the vanilla flecks in the batter and the cake. I'm using two pods next time, I couldn't see the flecks in my cake at all.
ReplyDeleteWhat a beautiful loaf of cake...everything looks just perfect...and the rum was optional, after all. :-)
ReplyDeletePerfectly done! I'd love one of those thick slices with my afternoon tea (my loaf is long gone!).
ReplyDeleteI loved this toasted! Such a tasty little cake.
ReplyDeleteYour cake looks perfect - love seeing the vanilla-speckled batter and loaf. I made it without rum and thought the cake had great flavour.
ReplyDeleteI like the split dome at the top of your cake.
ReplyDeleteWe enjoyed the rum (used a dark spiced one), but I can see where it might be a little strong.
I wish my cake lasted long enough to toast it! I found this cake fun to make too. folding in the browned butter was a new experience that I will most certainly be doing again. I used the rum and a few vanilla beans as well as some homemade vanilla extract which all gave it great flavour.
ReplyDeleteI wish my cake lasted long enough to toast it! I found this cake fun to make too. folding in the browned butter was a new experience that I will most certainly be doing again. I used the rum and a few vanilla beans as well as some homemade vanilla extract which all gave it great flavour.
ReplyDeleteI think you cake looks beautiful…I didn't add the rum and it was still a delicious cake!
ReplyDeleteYour cake looks lovely! I left out the rum, and I am glad I did since several people felt it was too overpowering.
ReplyDeleteI love the way vanilla flecks look in a cake, too. I used white rum, so it didn't overpower the cake at all, thank goodness.
ReplyDeleteCakey goodness! Your cake looks great. And I think the smell was even better than the flavor!
ReplyDeleteLove all the flecks from the vanilla bean! The scent of this cake was wonderful. I thought the rum was too strong as well, but I thought that I may have added too much.
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