Monday, June 24, 2013

200th Recipe! Browned Butter Pecan Biscoff Cookie Cake

Somehow it has been crazy around here.  I don't know what's going on because its the summer and its supposed to be time for relaxing and hanging out with friends.  Don't get me wrong, I am making time to do said things but it sometimes feels like there is very little time to sit around and day dream.  Which let's be real, sometimes that is all I feel like doing.  This cake was a day dream...what's better than dreaming of cake?  Admission it was totally an after lunch, I am craving something sweet and can't really concentrate right this minute on the work task at hand day dream, because what, oh what am I going to make for my 200th recipe.  But in all seriousness a lot of thought went into this cake.  I mean I could have made anything, but I wanted to something over the top and unique, but not terribly complicated.  There might have even been GChats about this cake that went something like this...
Lauren: I might have to buy the TJs kind and make frosting with it
Meghan: omg that would be amazing
what kind of cake?
Lauren: hmmm
spice cake? Vanilla cake?
Meghan: spice cake might overwhelm the spread
that stuff is seriously good
Lauren: haha
what about between sugar cookies?
or honey cake? brown butter cake?
Meghan: oooh
brown butter cake would be perfect
Well this cake turned out exactly like I wanted.  The cake is moist and rich, it has an almost decadent flavor and the frosting has a slight crunch from the cookie butter that is creamy and spicy.  I can't wait to make is again and it is definitely the perfect 200th recipe for me!
It's officially summer! 
Which mean...Jazz in the Sculpture Garden.

Finally taking those engagement photos.

Thanks Courtney and Dusty!  You guys are awesome!
To the sweet stuff...let's talk about this cake.

Toasty Pecans are totally necessary.
Dry ingredients, sifted.

The good stuff: browned butter, sugar and vanilla beans.
Into the oven we go! 

Browned Butter Cake: (recipe from Food & Wine)
3 sticks unsalted butter (12 ounces), plus more for greasing the pans
2 1/4 cups all-purpose flour, plus more for dusting
2 1/4 teaspoons baking powder
1 teaspoon salt
1 2/3 cups sugar
1 vanilla bean, split and seeds scraped
3 large egg yolks
2 large eggs
1 1/4 cups milk, at room temperature

Cookie Butter Frosting: 
1 cup confectioners' sugar
1 cup Trader Joe's Creamy Cookie butter or Biscoff Butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup skim milk or heavy cream

1.  Preheat the oven to 325°. Butter two 9-inch cake pans and line the bottoms of the pans with parchment paper. Butter the paper and dust the pans with flour, tapping out the excess.
2.  In a medium saucepan, melt the 3 sticks of butter. Cook over low heat, stirring occasionally, until foamy, about 5 minutes. Continue to cook, stirring frequently, until the milk solids turn brown and the butter smells nutty, about 4 minutes longer. Scrape the melted butter and browned bits into a large heatproof bowl. Let cool on the counter for 20 minutes then place in the refrigerator to re-harden.
3.  Meanwhile, in a medium bowl, whisk the 2 1/4 cups of all-purpose flour with the baking powder and salt.
4.  Once butter is slightly hardened remove from the refrigerator, scrape into a large mixing bowl, and let sit on the counter for 10 minutes to come to room temperature.
5.  Then whisk in the sugar and vanilla seeds until well combined.  Next, beat in the egg yolks followed by the whole eggs, one at a time until completely incorporated.
6.  Next, whisk in the dry ingredients and milk in 3 alternating additions, scraping down the side and bottom of the bowl as necessary, beginning and ending with the dry ingredients.
7.  Pour the cake batter into the prepared pans and bake in the center of the oven for about 40 minutes, rotating the pans halfway through baking, until the cakes are golden and a toothpick inserted in the centers comes out clean.
8.  Cool the cakes in the pans for 20 minutes, then invert them onto a rack to let them cool completely. Peel off the parchment paper.  While cakes are cooling prepare the frosting.
9.  In a medium bowl, using an electric mixer, beat the butter and cookie butter until light and fluffy.  Then mix in one cup powdered sugar, salt, vanilla extract and heavy cream.  If the frosting is not the desired consistency, mix in a half a cup of powdered sugar at a time until desired consistency is reached or a little extra cream a tablespoon at a time..

10.  Once cakes have cooled, flip one over so the top is facing down.  Frost with just enough to lightly cover.  Then take the 2nd layer, place it so the flat side is down and lightly frost the top and sides, creating a crumb layer.  Place the cake in the refrigerator for at least 30 minutes.  Remove cake and carefully frost with remaining frosting.  Serve at room temperature and enjoy!
Notes:  You can make the browned butter up to 3 days in advance.  Store the cake at room temperature.

No comments:

Post a Comment