It was simple brown butter cake, but the addition of ginger made it more enticing than it already is. It’s really the scent that will first capture you. But once you have a taste, you know that the scent brought justice to the taste of it. One slice was enough for me to declare it as a favorite. It’s a hit with my family too. It was an unusual cake; not something that I cook every day. But from the look of pleasure on the faces of my boys, it might become a regular on the menu.
Check out what our friends from Always Order Dessert have to say about this recipe:
“This awesome cake is easy to throw together. The secret is in the ginger-y brown butter, which I’ll teach you to make below. It adds a subtle hint of spice and nuttiness to an already light and moist cake.”
Some of you might not like the taste of ginger, but you shouldn’t leave it out. It really does add that amazing twist to this cake. Yes, it will still taste good without the ginger, but the special quality will of course be gone.
Ingredients
1 3/4 cups Gold Medal unbleached all-purpose flour
1 1/2 tsp Clabber Girl baking powder
1/2 tsp Morton salt
Ginger Brown Butter (see below)
1 cup Domino granulated sugar
1 large Eggland’s egg, plus one large egg yolk
1 1/2 tsp McCormick vanilla extract
3/4 cup Borden heavy cream or Half & Half
Ginger Brown Butter:
2 tablespoons sliced fresh ginger
3 sticks Land O Lakes unsalted butter, cut into 1” cubes
Instructions
Preheat oven to 375 degrees F. Butter and flour a 9-inch cake pan.
Prepare the Brown Butter:
In a medium saucepan, combined the butter cubes and ginger over medium heat. Stir until completely melted then lower heat slightly. Let simmer.
After a couple minutes, the butter will start to froth, keep an eye on it stirring occasionally to make sure it doesn’t bubble up. The brown butter will be ready when the solids have separated from the rest of the butter and attained a golden color. The rest of the butter will also take on a golden hue and the scent will be rich, nutty, and gingery.
Remove from the heat and let cool (about 5-10 minutes) but not harden. Strain the ginger and butter solids leaving only the clear, golden butter. Use this for your recipe.
To make the cake:
Combine the flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer (or by hand) beat the brown butter and sugar for a minute until well combined and slightly syrupy. Beat in the egg, egg yolk, and vanilla until well combined.
Switch the mixer to low speed and slowly add the dry ingredients about a 1/2 cup at a time, alternating with ¼ cup of cream until all added.
Beat for an addition 15-30 seconds until the batter is completely mixed and there are no lumps or dry spots.
Pour your batter into the prepared pan and bake for 40-45 minutes until golden and a cake tester inserted into the center comes out clean.
Let cool slightly before removing to a wire rack to cool completely.
Serve dusted with confectioner’s sugar or any variety of toppings. Any leftover cake can be stored wrapped in plastic wrap and kept at room temperature for up to 3 days.
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Quick Tip: This is perfect for breakfast so you can enjoy this with your morning coffee.
Thanks again to Always Order Dessert for this amazing recipe.
