How To Make Brown Butter Pound Cake with Strawberry Compote
This decadent pound cake is baked with browned butter for a deeper, nuttier flavor. It’s served with strawberries cooked in lemony syrup.
Slice the butter up into pieces and place in a light-colored skillet to help determine when the butter begins browning.
Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally.
After 5-8 minutes, the butter will begin browning. Lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma.
Once browned, remove from heat immediately and pour into a large Tupperware or a 9×13-inch baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid.
Remove the brown butter from the refrigerator or freezer and allow to slightly soften on the counter for 15 to 30 minutes.
Preheat the oven to 350 degrees F and grease a 9×5-inch loaf pan.
Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
With a handheld or stand mixer fitted with a paddle attachment, beat the solid brown butter on high speed in a large bowl for about 1 minute until smooth and creamy.
Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer running on low speed, add the Eggland’s Best eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined.
Scrape down the sides and up the bottom of the bowl as needed. With the mixer running at low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix.
Pour the batter into the prepared loaf pan and bake for 55 minutes to 1 hour, 10 minutes. Pound cakes are dense and, therefore, take a while in the oven. Baking times vary, so keep an eye on it. The cake is done when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and set it on a wire rack. Allow to cool completely before slicing and serving.
Cover and store leftover cake at room temperature for up to 5 days.
Whisk the cornstarch and water together until all the cornstarch has dissolved. Add it, along with the rest of the compote ingredients, to a small saucepan over medium heat.
Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries while stirring. Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly.
Remove the pan from heat and allow to cool. The mixture will thicken as it cools.
Spoon cooled compote over pound cake. Cover and store leftover compote in the refrigerator for up to 2 weeks.
- Calories: 377.66kcal
- Fat: 20.64g
- Saturated Fat: 12.32g
- Trans Fat: 0.75g
- Monounsaturated Fat: 5.54g
- Polyunsaturated Fat: 1.22g
- Carbohydrates: 44.27g
- Fiber: 1.49g
- Sugar: 27.41g
- Protein: 4.96g
- Cholesterol: 123.21mg
- Sodium: 166.84mg
- Calcium: 45.05mg
- Potassium: 124.97mg
- Iron: 1.46mg
- Vitamin A: 187.74µg
- Vitamin C: 27.45mg
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