Description
A rich and moist Brown Butter Pound Cake paired with a fresh strawberry compote. The brown butter adds a nutty depth of flavor to the classic pound cake, while the strawberry compote provides a sweet and tangy contrast, perfect for dessert or an indulgent snack.
Ingredients
Scale
Cake Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
Strawberry Compote Ingredients
- 1 and 1/2 Tablespoons cornstarch
- 1/4 cup (60ml) warm water
- 1 lb strawberries, hulled and sliced in half (fresh or frozen, do not thaw if frozen)
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1/4 cup (50g) granulated sugar
Instructions
- Brown the Butter: Slice the butter into pieces and place in a light-colored skillet over medium heat. Stir occasionally as the butter melts and begins to foam. After 5-8 minutes, watch for lightly browned specks forming at the bottom and a nutty aroma. Remove from heat immediately and pour into a large container. Cover tightly and chill in the refrigerator or freezer until solid, about 45 minutes in the freezer.
- Soften Butter: Remove the brown butter from the refrigerator or freezer and allow to soften on the counter for 15 to 30 minutes.
- Preheat and Prepare Pan: Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan well to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, beat the solid brown butter on high speed until smooth and creamy, about 1 minute. Add granulated sugar and beat on high for 2 minutes until light and fluffy. Scrape down sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: With mixer on low speed, add eggs one at a time, then add vanilla extract. Increase speed to medium-high and beat until fully combined. Scrape down the bowl again as needed.
- Incorporate Dry Ingredients: With mixer on low speed, slowly add the flour mixture. Beat just until combined, being careful not to overmix.
- Bake the Cake: Pour batter into the prepared loaf pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack before slicing.
- Make Strawberry Compote: In a small bowl, whisk cornstarch with warm water until dissolved. In a small saucepan over medium heat, combine cornstarch mixture with sliced strawberries, lemon zest, lemon juice, and granulated sugar. Stir constantly, breaking up some strawberries as it heats. Bring to a simmer and cook for 5 minutes until thickened. Remove from heat and cool.
- Serve and Store: Spoon cooled strawberry compote over slices of pound cake. Store leftover cake at room temperature in a covered container for up to 5 days. Store leftover compote in the refrigerator for up to 2 weeks.
Notes
- Use a light-colored skillet for browning butter to easily monitor color changes and prevent burning.
- Allow brown butter to solidify before creaming to achieve the best cake texture.
- Do not overmix the batter to keep the pound cake dense and tender.
- If using frozen strawberries for the compote, do not thaw to prevent excess liquid.
- Adjust sugar in the compote depending on the sweetness of strawberries.
- Leftover cake can also be frozen for longer storage; thaw at room temperature before serving.
