Brown Butter Polenta Cake With Maple Caramel Recipes

BROWN BUTTER-POLENTA CAKE WITH MAPLE CARAMEL

Brown Butter-Polenta Cake with Maple Caramel image

Provided by Alison Roman

Categories Cake Mixer Bake Cornmeal Maple Syrup Hominy/Cornmeal/Masa Butter Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 12

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
3/4 cup pure maple syrup
2 cups almond flour or meal
1 cup quick-cooking polenta
1 1/2 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup plus 1 tablespoon sugar
3 large eggs
1/2 cup heavy cream
1/2 cup sour cream
Special Equipment
A candy thermometer

Steps:

Preheat oven to 350°F. Butter a 9"-diameter cake pan and line bottom with a round of parchment paper; butter parchment.
Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.
Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265°F (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).
Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5-7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top.
Bake until cake is golden brown and pulls away from sides of pan, 50-55 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely.
Using an electric mixer, beat heavy cream, sour cream, and remaining 1 tablespoon sugar in a medium bowl until soft peaks form. Serve cake with whipped-cream mixture.
DO AHEAD: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

BROWN BUTTER-POLENTA CAKE WITH MAPLE CARAMEL RECIPE - (3.6/5)

Brown Butter-Polenta Cake with Maple Caramel Recipe - (3.6/5) image

Provided by á-49298

Number Of Ingredients 11

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
3/4 cup pure maple syrup
2 cups almond flour or meal
1 cup quick-cooking polenta
1 1/2 tsp baking powder
1 tsp kosher salt
3/4 cup plus 1 Tbsp sugar
3 large eggs
1/2 cup heavy cream
1/2 cup sour cream
Special Equipment: A candy thermometer

Steps:

Preheat oven to 350. Butter a 9" diameter cake pan and line bottom with a round of parchment paper; butter parchment. Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Pour into a medium bowl, let cool. Chill butter until cold. Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265 (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits). Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5-7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top. Bake until cake is golden brown and pulls away from sides of pan, 50-55 minutes. Transger pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely. Using an electric mixer, beat heavy cream, sour cream and remaining 1 tbsp sugar in medium bowl until soft peaks form. Serve cake with whipped cream mixture. DO Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.

CARAMEL BUTTER CAKE

Caramel Butter Cake image

For a special occasions cake, I make this recipe. The sauce is truly the best part of the cake. It is so yummy.-Janet Mack, Edgewater, Maryland

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
4 teaspoons baking powder
1-1/3 cups 2% milk
CARAMEL SAUCE:
1/2 cup packed brown sugar
2 cups sugar
3/4 cup evaporated milk
2 egg yolks
2 tablespoons butter, softened
1 teaspoon vanilla extract
Confectioners' sugar, optional

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Pour into three greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. Cut each cake horizontally into two layers. , For caramel sauce, melt brown sugar in a heavy skillet over low heat for about 25 minutes. Remove from the heat; set aside., In a heavy saucepan, combine the sugar, milk and egg yolks. Bring to a boil over medium heat, stirring constantly. Add melted brown sugar. Cook and stir until a thermometer reads 238° (soft-ball stage). Remove from the heat; stir in the butter and vanilla until the mixture is smooth and spreadable., Place bottom layer on a serving plate, quickly top with 1/3 cup caramel sauce. Repeat layers 4 times. Top with the sixth cake layer. Dust cake with confectioners' sugar if desired. , ,

Nutrition Facts : Calories 668 calories, Fat 22g fat (13g saturated fat), Cholesterol 161mg cholesterol, Sodium 362mg sodium, Carbohydrate 110g carbohydrate (77g sugars, Fiber 1g fiber), Protein 9g protein.

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Preheat oven to 350°. Butter a 9”-diameter cake pan and line bottom with a round of parchment paper; butter parchment.
Melt ¾ cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5–8 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.
Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265° (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).
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