Right now, I'm addicted to anything containing brown butter. Why? Brown butter is just sooooo good, adding a nutty flavor to any recipe. Recently, I made Brown Butter Blondies, which were quickly devoured by my family. While I could have made blondies again, I decided to bake a cake. We had strawberries hanging around just waiting to be served with cake. And who doesn't like cake with strawberries?
This is a simple recipe to put together. However, you need a 10-inch cast iron pan for best results. You can make this recipe without the cast iron skillet, but it just won't be the same. Well, ok, it will still turn out fine, but the pan adds a little something extra to the appeal. Just be sure to grease the pan you are using to bake the cake.
Also, I served the cake with lemon Greek yogurt* but you can serve it with whipped cream. Whichever you choose.
Brown Butter Cake
Yield: 1 10-inch cake
Preheat oven to 350ºF.
In a 10-inch cast iron skillet, melt the butter over medium heat. Continue to cook the butter until it turns amber in color. Pour the butter into a mixing bowl. Refrigerate for about 15 minutes while you gather the rest of the ingredients. Set the cast iron pan aside (do not wipe it out).
Add the eggs, yogurt, brown sugar, and sugar to the melted butter. Stir to combine well. Add the lemon zest. Stir in the flour, baking powder, and salt. Stir to combine well. Pour batter into the cast iron skillet. Bake for 25-30 minutes or until the cake starts to pull away from the side of the pan and a toothpick inserted in the center comes out clean.
Cool cake. Serve with fresh strawberries and sweetened whipped cream or Greek yogurt.*
*Lemon Greek Yogurt
1 cup plain Greek yogurt
2 teaspoons fresh lemon juice
1 tablespoon honey
1-2 teaspoons sugar (optional)
Stir ingredients together. Refrigerate until ready to use.
Lentils: Pantry Gems by Marcy Gaston