Apple-Almond Browned Butter Cake

  • jakemiester Posted: 09/28/10
    Worthy of a Special Occasion

    I followed this recipe exactly after rereading it at least 5 times. All that butter on HIGH HEAT FOR 5 MINUTES. I couldn't believe it but did it anyway. The cake came out in perfect form,springy to the touch but tasted exactly like burned butter and smelled even worse. What a waste of ingredients!! No amount of ice cream and caramel sauce would help this.

  • Redheadedchef Posted: 01/26/11
    Worthy of a Special Occasion

    I had to make this after reading the single review and had to wonder how this would be if the butter were BROWNED, not burned! So in the interest of fairness, I made it exactly as written. Bottom line, for not having any levening except the eggwhites, this was a nice little coffeecake. I love brown butter, and often sub it in muffins, etc. This could have used a bit less, and a little tweaking with some vanilla and some warm spice...I suspect this cake maybe a kosher adaptation, not sure, but really its not bad at all. Just don't burn the butter!!

  • AlwaysOctober Posted: 12/10/13
    Worthy of a Special Occasion

    I make it every Christmas. I watch the butter and take it off when it's at the right color, instead of timing it.

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