Thursday, January 22, 2015

Brown-Butter-and-Vanilla-Bean Weekend Cake


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.

16 comments:

  1. 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.

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    1. I didn't even think of toasting this! Thanks for the suggestion!

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  2. Wow, 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.

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  3. What a beautiful loaf of cake...everything looks just perfect...and the rum was optional, after all. :-)

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  4. Perfectly done! I'd love one of those thick slices with my afternoon tea (my loaf is long gone!).

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  5. I loved this toasted! Such a tasty little cake.

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  6. Your cake looks perfect - love seeing the vanilla-speckled batter and loaf. I made it without rum and thought the cake had great flavour.

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  7. I like the split dome at the top of your cake.

    We enjoyed the rum (used a dark spiced one), but I can see where it might be a little strong.

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  8. 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.

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  9. 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.

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  10. I think you cake looks beautiful…I didn't add the rum and it was still a delicious cake!

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  11. Your cake looks lovely! I left out the rum, and I am glad I did since several people felt it was too overpowering.

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  12. I 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.

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  13. Cakey goodness! Your cake looks great. And I think the smell was even better than the flavor!

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  14. Love 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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