Latest bake: brown butter coconut cake! This is a dense loaf cake that’s soft on the inside and crunchy on the outside.
It’s hearty and filling and tastes great as breakfast, topped with a bit of whipped cream and a handful of berries.
This recipe was loosely adapted from Kristen Kish Cooking. Kristen Kish’s cookbook is a beautiful work of art. The plates are delicately put together, in a way that only a top chef can master! The recipes themselves are unique and intricate. She doesn’t simply make a pound cake, but an Almond Brown Butter Cake with homemade cranberry jam (or she says you can use pitted cherries).
That being said, this is a book for the coffee table, not for the kitchen of a home chef. When flipping through this book, deciding on which recipe to review, I had a hard time choosing one because they all seemed so inaccessible. That almond brown butter cake? It called for rendered foie gras fat and required 2 hours of chilling in the fridge. I don’t mind chilling the batter, but who has a quarter cup of foie gras casually lying around in their kitchen?
Perhaps there are some more adventurous home chefs that would be more readily inspired by a book like this, but I’m not one to complicate things that don’t need to be complicated.
It is a beautiful book to look at, but I don’t see myself pulling it off the shelf very often.
Still, I tried out the Almond Brown Butter Cake, but with my own twist. I had coconut flour on hand, so I subbed that for almond flour, and used only butter instead of the foie gras fat. I added a bit of milk to ease the dryness of the coconut flour. Overall, I think it turned out pretty well! I think with this type of cookbook, it’s important to remember to be flexible rather than trying to follow every recipe to a tee.
Brown Butter Coconut Cake
½ cup (1 stick) butter
¾ cups + 2 tbsp packed brown sugar
3 egg whites
1 tsp vanilla
1 tsp salt
1/3 cup coconut flour
2 cups + 2 tbsp all-purpose flour
½ cup milk
1. Preheat oven to 375ºF. Prepare a loaf pan with oil or butter.
2. Place the butter in a small saucepan over medium heat. Once the butter is fully melted, begin stirring. The butter should first foam a bit, then the bubbles will calm down and the butter will begin to have a nutty scent. Continue stirring and once the entire mixture is a soft, golden brown, remove from heat.
3. Mix the butter and sugar together. Add eggs and vanilla. Mix in dry ingredients (salt, coconut flour, and regular flour). Fold in milk. Pour batter into prepared loaf pan.
4. Bake for 40-50 minutes, or until inserted toothpick comes out clean.
5. Note: if the top of your loaf is browning too quickly, then cover with foil.
6. Tastes best warm and served with whipped cream and berries!
Disclaimer: This book was received from Blogging for Books in exchange for an honest review.
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