Browned Butter Crunch Cake Recipes

Steps:

• Have all the ingredients at room temperature.
• In a saucepan over medium heat, melt the butter, then cook until the solids separate and settle on the pan bottom, 3 to 5 minutes.
• Continue to cook until the solids brown and are almost burnt, 18 to 20 minutes more.
• Pour the brown butter into a bowl, leaving the solids in the pan (discard the solids).
• Let the butter cool at room temperature until firm.
• The brown butter can be prepared up to 2 days in advance; cover and refrigerate until ready to use.
• Bring to room temperature before using.
• Position a rack in the lower third of an oven and preheat to 325°F
• Brush the pan with unsalted vegetable shortening and lightly flour.
• Tap out excess flour.
• Over a sheet of waxed paper, sift together the flour, baking powder and salt.
• In a small bowl, combine the milk and vanilla.
• Set aside.
• In the bowl of an electric mixer fitted with the flat beater, beat the brown butter on medium speed until creamy and smooth, 1 to 2 minutes.
• Add the granulated sugar and brown sugar and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.
• Add the eggs one at a time, beating well after each addition.
• Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
• Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
• Spoon the batter into the prepared pan, dividing it evenly between the two halves. Bake until the center of the cake springs back when touched and a toothpick inserted into the center comes out clean, 55 to 60 minutes.
• Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes.
• Tap the pan gently on a work surface to loosen the cake.
• Set the rack over the top of the cake, invert the pan onto the rack and lift off the pan.
• Let the cake cool completely, 3 to 4 hours, before assembling and decorating with vanilla buttercream.
• If you're using a 9x13 pan:.
• Butter and flour pan.
• Spoon cake mix into pan and smooth out.
• Bake at 325°F for 30-45 minutes, using a toothpick to test doneness.
• Cool for 15 minutes and remove from pan; setting cake on cooling rack to cool completely.
• Frost as desired.

Steps:

• In a medium light-colored skillet, melt 16 tablespoons (2 sticks) of the butter over medium-high heat. Cook, swirling the pan occasionally, until the milk solids are golden brown and the butter smells nutty, 4 to 6 minutes. Immediately transfer the butter to a large bowl (this will be for the cake batter); be sure to scrape out the browned bits from the bottom of the skillet. Wipe the skillet out and repeat the same process with the remaining 3 tablespoons butter. Transfer the butter to a medium bowl (this will be for the glaze). Set both bowls aside until the butter has solidified to the texture of softened butter.
• Preheat the oven to 350 degrees F. Butter a 4 1/2- by 8 1/2-inch loaf pan.
• To prepare the cake, whisk together the flour, baking powder and salt in a medium bowl and set aside. Add the granulated sugar to the 2 sticks of browned butter and beat the mixture with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating after each addition. Then add the vanilla bean seeds. Beat in the flour mixture just until combined. Transfer the batter to the prepared pan.
• Bake until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs attached, 60 to 70 minutes. Transfer the cake to a rack to cool for 20 minutes, then remove the cake from the pan and let cool completely.
• Add the cream cheese to the 3 tablespoons browned butter and beat with an electric mixer on medium until fluffy. Beat in the confectioners' sugar. Add enough milk to the mixture to make a thick but pourable glaze. Top the cooled cake with the glaze before slicing.

Steps:

• Line a 15x10x1-in. pan with parchment, letting ends extend over sides; set aside. Freeze pretzels, miniature marshmallows and baking chips 1 hour., Remove pretzels, marshmallows and baking chips from freezer; combine in a large bowl. In a Dutch oven, melt butter over medium heat. Heat 10-13 minutes or until golden brown, stirring constantly. Add large marshmallows; cook and stir until blended. Remove from heat; stir in vanilla and salt., Stir in cereal until coated. Stir in pretzel mixture; transfer to prepared pan, pressing evenly with a buttered spatula. Cool completely., Lifting with parchment, remove cereal mixture from pan. Cut into bars. Store in airtight containers.

Steps:

• Set oven to 350 degrees.
• Grease and flour a 9" square baking pan.
• In a bowl, beat together the coffee, 3/4 cup brown sugar, 6 tbsp butter and 1 egg until smooth.
• Add the milk, 1-1/4 cups flour, vanilla, baking powder and salt; beat 1 minute to blend well.
• Pour into prepared pan.
• In another bowl, mix together the 1/3 cup brown sugar, 2 tbsp flour, and 1 tbsp butter with cool fingertips, until crumbly.
• Mix in toffee chips.
• Sprinkle evenly over cake batter.
• Bake 35 minutes, or until cake tests done.
• Cool on wire rack.