Description

This decadent Brown Cake features a rich, velvety crumb achieved through a unique egg emulsion technique and the deep, toasted aroma of browned butter. Finished with a signature crackly sugar crust, it is a Mediterranean-inspired treat that balances sophisticated flavor with a quick, approachable process.

Ingredients

290g Unsalted Butter (browned to 226g)
1 cup (220g) Brown Sugar, packed
1 tablespoon Vanilla Extract
3/4 teaspoon Sea Salt
3 Large Eggs, room temperature
1.5 teaspoons Baking Powder
0.5 teaspoon Baking Soda
2 cups (250g) Cake Flour
1 cup (240g) Sour Cream
3 tablespoons Granulated Sugar

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Instructions

Brown the butter in a non-stick frying pan over medium-low heat for about 7 minutes until golden-brown specks appear; transfer 226g of the liquid to a large bowl.
Preheat your oven to 350 F (175 C) and line an 8 or 9-inch square pan with parchment paper.
Whisk the sea salt, vanilla, and brown sugar into the warm butter for one full minute until the sugar begins to melt into the fat.
Add the eggs one at a time, whisking for a full 60 seconds after each addition until the mixture is thick, pale, and shiny.
Sift in the cake flour, baking powder, and baking soda, then whisk gently until the batter is only halfway mixed.
Add the sour cream and continue whisking just until the flour streaks disappear, taking care not to overmix.
Pour the batter into the prepared pan, sprinkle the granulated sugar evenly over the top, and bake for 35 to 45 minutes until a tester comes out clean.

Notes

To achieve the perfect ‘Mediterranean melt’ texture, it is crucial to use room-temperature eggs and sour cream so the emulsion remains stable. If you find your butter has cooled too much and becomes solid, gently warm it until it returns to a liquid state before adding the sugar and eggs.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dessert
Method: Baking
Cuisine: American