Rating: 5 stars
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  • 1 Rating

Excellent with coffee or tea, this moist cake has lots of crisp, salty, buttery crumbs on top.

Grace Parisi
Recipe by Food & Wine January 2013

Gallery

Christina Holmes

Recipe Summary

active:
30 mins
total:
1 hr 30 mins
Yield:
10 to 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, combine the butter with the sugar, flour, baking soda and salt and process until the mixture forms small crumbs. Transfer to a plate and press into 1/2-inch clumps. Refrigerate for 15 minutes, until firm.

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  • In a small saucepan, cook the butter over moderate heat until the solids turn brown, 5 minutes. Immediately scrape the butter and solids into a shallow bowl and freeze until firm but not hard, 15 minutes.

  • Preheat the oven to 350°. Spray a 9-inch springform pan with baking spray and line the bottom with parchment paper. Spray the paper. In a bowl, whisk the flour with the baking powder, baking soda, salt and nutmeg. Scrape the firmed brown butter into the bowl of a standing electric mixer fitted with the paddle. Add the sugar and beat at moderate speed until light and fluffy, 5 minutes. Add the eggs and vanilla and beat until smooth. Working in 3 alternating additions, beat in the dry ingredients and the sour cream, scraping down the bowl occasionally.

  • Scrape the batter into the prepared pan and scatter the crumbs on top. Bake in the center of the oven for 45 minutes, until the cake is golden and a skewer inserted in the center comes out clean. Let cool.

  • Remove the ring and transfer the cake to a plate. Peel the paper off the bottom of the cake before serving.

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