Brown Butter Walnut Cake
Serving Size / Yield
- 1/3 C butter
- 1 2/3 C all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 ¼ C packed brown sugar
- 1/3 C vegetable oil
- 3 eggs
- 2/3 C milk (or buttermilk)
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground all spice
- 1 C chopped walnuts
Preparing the butter and spices:
Heat a saucepan over medium heat and add in the butter. Stir the butter around until it begins to brown. Make sure that it does not burn.
Once the butter is brown, remove it from the heat and add in the cinnamon, nutmeg and all spice. Mix everything to combine the ingredients.
Then pour the contents into a bowl and put it in the freezer to cool and re-solidify for 25-30 minutes. When it is solid, remove and keep it at room temperature.
Making the cake:
Preheat the oven to 350 F.
In a bowl, add in the flour, baking powder and baking soda. Mix the ingredients together.
Then in a different bowl, add in the softened spiced butter and brown sugar. Mix until it becomes creamy and fluffy.
When it is creamy, gradually add in the eggs and keep mixing. Add in the vegetable oil, mix then gradually add in the milk and flour mixture. Make sure to add them gradually to prevent the mixture from curdling. Finally, add in the walnuts and stir.
Once the batter is complete, prepare an 8-inch square-baking pan. Grease all sides of the pan with some butter and pour in the batter.
Shake the pan a little to ensure that the batter is evenly distributed.
Let it bake for 30-40 minutes. When the top appears bouncy and cooked, poke the middle with a toothpick and if it comes out clean, remove the cake from the oven. If not, let it bake for a few more minutes and check again.
Set the cake aside and let it cool. Then cut it into squares and serve. You can also add more walnuts on top when serving.