Brown Butter Spice Cake Tasty Recipes

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Brown Butter Spice Cake

"A beautifully moist and tasty loaf with browned butter... The best answer to leftover roasted winter squash."

Ingredients :

• 1/2 cup unsalted butter
• 1 tablespoon hazelnut oil
• 1 1/2 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon garam masala
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon fine sea salt
• 1 cup muscovado sugar
• 2 large eggs
• 1/2 cup pureed roasted squash
• 1/4 cup whole milk
• 1/3 cup toasted sliced almonds
• 1 1/2 tablespoons muscovado sugar

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H15M

• Place a rack in the top third of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour a 9x5-inch loaf pan.
• Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 10 to 20 minutes. Stir in hazelnut oil. Set aside until cool but not set.
• While butter is cooling, sift whole wheat flour, baking soda, garam masala, cinnamon, and salt into a large bowl.
• Whisk 1 cup sugar, eggs, squash, and milk together in a smaller bowl. Whisk in the still-melted butter. Fold in the flour mixture and most of the almonds.
• Pour the batter into the prepared pan. Sprinkle remaining almonds and 1 1/2 tablespoons sugar on top.
• Bake in the preheated oven until edges have browned and center is set, 50 to 60 minutes. Do not overbake; cake should be moist.

Notes :

• If you want to speed it up, you can skip browning the butter. You can also use pure coconut oil, just melted, instead of the brown butter.
• Substitute almond oil melted butter for the hazelnut oil, if preferred.
• If you don't have leftover squash, roast wedges of pumpkin or butternut squash at 375 degrees F (190 degrees C) until soft. Puree until smooth. Ripe bananas can also be used instead.
• If you can't find garam masala, you can experiment with another Indian curry or spice blend, or pumpkin pie spices.

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