Gooey brown-butter cake

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This is one of those awkward past-Christmas and pre-New Years posts. Because, let’s be honest. That week between Christmas and New Years is kind of a weird week. And this is kind of a weird post. It’s not that I haven’t been baking lately, and it’s not even that I haven’t been taking pictures of my baking – it’s just that I haven’t been posting about it. Thank god 2013 is coming because I need some New Years resolutions – 01. blog more. (02. stop eating baked goods like it’s your job.  03. but don’t let that mess up resolution #01)

So this post is a couple of pictures I failed to upload earlier – and a recipe for gooey brown butter cake.

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It was my friend’s Karolien’s birthday in October – we have a history of being super late with presents for each other. I’m lucky if mine get to me in February, and it’s been known not to happen until March. Now she was pretty lucky cause I made these cookies for her on October 29th. So it could’ve been worse :) These are chocolate-chip cookies

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These are spice cookies. Shaped as a moomin. Yes, they are indeed the best things ever. YES.

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Now here’s the recipe part of the post. And what a recipe. I found this down at WillowBird Baking. And the recipe there (link) has dates and pecans in it – and if that’s your thing you should definitely go and check it out, and do that, but I’m not a big dates and nuts fan, so I went about it a little differently :)

For the pie crust

1 cup cake flour
3 tablespoons granulated sugar
1/3 cup of cold butter

For the filling

1 1/4 cups sugar + 1 vanilla bean
1 1/2 sticks of butter (room temp)
1 egg
2/3 cup evaporated milk
1 cup all-purpose flour

1/4 cup maple syrup
2 teaspoons of cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 apple
powdered sugar

01. Mix the flour and sugar, add the diced butter and rub together with your fingers until you have a fine crumbled dough. Add a tiny bit of water to make it stick together, knead firmly. Butter and flour your skillet, press in your pie crust and set in the fridge for 30 minutes to firm up.

02. For the filling: brown the butter. (Put it in a pot, put it on the heat, and gently warm it until the butter melts and then turns brown.) Put it in the fridge for a while to cool it down. Mix together the butter and sugar (and vanilla) until well incorporated. Add the egg and mix well.

03. In another bowl mix together the flour, cinnamon, nutmeg, cloves. Alternate between adding some flour-mixture and some evaporated milk to your butter-mixture. Mix with a spatula. Ad the syrup and mix.

04. Cut your apple into rings (remove the core) and put it on top of the pie crust. Poor the pie filling on the apples and cover with powdered sugar.

05. Bake for about 30 minutes at 175°C – it won’t have set completely but that’s intentional! Gooey cake is what we’re going for!

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The pictures could be better. A lot better. A lot, a lot! But it was so yummy and I ate the whole thing over the past week and it was just very beautiful. If I make this again I’ll try very much to take better pictures. Before I eat it all.

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2 Responses to “Gooey brown-butter cake”

  1. Jessie Says:

    I love the Moomin cookies too!

  2. catastrophicfindings Says:

    We love Moomins and your Moomin-shaped cookies look marvelous! I was finally successful in making some Moomin gingerbread, too! http://catastrophicfindings.wordpress.com/2012/12/19/moomin-gingerbread-success/

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