Makes1 (8 1/2- by 4 1/2-inch) loaf
- Active time:25 min
- Start to finish:3 1/2 hr (includes cooling)
October 2009
No bells and whistles here—just good old-fashioned pound cake with a nutty dimension, compliments of the brown butter. View more of our favorite recipes from this issue.
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2 1/4
sticks unsalted butter
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2
cups
sifted cake flour (not self-rising; sift before measuring)
-
1
teaspoon
baking powder
-
1/2
teaspoon
salt
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1/2
cup
packed light brown sugar
-
1/2
cup
granulated sugar
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4
large eggs
-
1/2
teaspoon
pure vanilla extract
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Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
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Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
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Whisk together flour, baking powder, and salt.
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Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. At low speed, mix in flour mixture until just incorporated.
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Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
