Recipe Background
A rustic, rainy day inspired this Million Dollar Butter Cake, rich with brown butter and easy to perfect.
The first time I baked a Million Dollar Butter Cake was on a particularly rainy day, a moment that stands out as one of my coziest childhood memories. I was visiting my grandparent's farmhouse, where the kitchen always smelled like butter and sugar. They had towering shelves filled with old recipe books, but my eyes landed on one that was particularly worn. The name 'Million Dollar Butter Cake' glimmered with promise, and I felt daring enough to try it. The recipe called for browning the butter until it turned a nutty amber. I watched carefully, entranced by the transformation unfolding in the skillet. I had to remember that when the rich aroma hits, it's time to get it off the heat promptly to avoid burning.
Later, as the rain continued to drum its rhythmic tune outside, I measured out the room-temperature eggs, ensuring they were blended with care. The cake flour needed sifting; I learned that it helps the batter turn out light and airy. There was also a specific rhythm to beating the butter and sugar until pale yellow, which took patience and some joyful anticipation. I poured the batter into my grandparent's old tube pan, making sure it was liberally coated with nonstick spray so the cake would slide out beautifully later.
When the cake was done and cooling, I tackled the glaze. Browned butter was mixed with sugar and vanilla, and I admired how the mixture shimmered as it cascaded into the poke holes I made with delight. Sprinkling powdered sugar just before serving added a delightful sweetness. Anytime I recreate this cake, it transports me back to that rustic kitchen, right to the heart of what home feels like.
Ingredients
For the cake:
- 1 cup unsalted butter
- 2 tablespoons shortening or oil
- 2 cups granulated sugar
- 4 large eggs room temperature
- 3 cups cake flour sifted
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup buttermilk room temperature
- 1 tablespoon vanilla extract
For the brown butter glaze:
- 1/3 cup unsalted butter
- 3/4 cup granulated sugar
- 3 tablespoons water
- 1 tablespoon vanilla extract
- powdered sugar optional, to taste, for topping
Directions
- In a small saucepan over medium heat, melt 1 cup of the butter.
- Cook the butter, stirring it gently and constantly, until it becomes amber-brown and starts to smell nutty, about 2-3 minutes.
- Transfer the butter to the refrigerator until it solidifies again, about 1-2 hours.
- Preheat the oven to 325 degrees F.
- Liberally coat a fluted tube pan with nonstick spray.
- In a mixing bowl, add the browned butter and the shortening and beat with an electric mixer on high speed for 2 minutes.
- Slowly add in 2 cups of the granulated sugar and beat on high speed until the mixture becomes very pale yellow and fluffy, about 7 minutes.
- Add the eggs, 1 at a time, and combine well after each addition. Scrape down the sides of the bowl as needed.
- With the mixer at the lowest speed, slowly add the flour into the batter in two separate increments.
- Add the salt, the baking powder, and the baking soda to the batter mixture and mix until just combined, being careful not to overmix.
- Add the buttermilk and 1 tablespoon of the vanilla to the batter mixture and mix, scraping down the sides of the bowl periodically, until just combined.
- Add the batter to the prepared tube pan.
- Bake until a toothpick inserted into the center comes out mostly clean but still moist, about 45-55 minutes.
- Allow the cake to cool for 10 minutes.
- Invert the cake onto a serving plate.
- In a saucepan over medium heat, melt the remaining butter and cook until browned, about 3-4 minutes.
- Turn off the stovetop heat.
- Add in the remaining granulated sugar, the water, and the remaining vanilla and whisk until smooth.
- Poke the still warm cake with a toothpick or a skewer in several places all over the surface.
- Pour the brown butter glaze over the cake, allowing it to seep into the holes.
- Serve dusted with the powdered sugar.
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