It’s a big, big week for me. I’m finally moving permanently to Little Rock, Arkansas in two days – no more living out of two places! As with any big change, it’s bittersweet (almost like gingerbread?). I’m sad to leave the place I’ve called home for 19 years of my life, but excited to be beginning this new chapter of my life with Michael in our first home together. Heck, I’m all for new adventures! Speaking of which, my first adventure with browned butter? An utterly, buttery, success! Read on…
For my sweet, sweet family, I couldn’t resist but leave behind this edible gift that will keep them up in spirits when I leave. They’re all tea drinkers, and with their afternoon tea, a sweet treat is almost a necessity. This week, they’ll cut slivers of this lovely December-y Gingerbread cake and think of me (hopefully) fondly.
So browned buttter; what’s the big deal? Traditionally, browned butter or buerre noisette is a warm sauce that was used in French cooking and baking. Today it’s commonly used in baking recipes that already have rich and potent flavors. Browned butter adds an unbeatable nutty, toasted flavor to your cooking. Obviously, it’s perfect with gingerbread flavor.
While we opted to leave off the glazes and icings, here are some AMAZING options:
Glazes and Toppings for this Gingerbread cake
Maple Butter (oh my GOODNESS, I could eat maple butter with a spoon)
Cinnamon Cream Cheese Frosting
Dulche de leche (<– good on literally anything and everything)
Orange Blossom Honey
A moist, aromatic treat for the holidays, this Brown Butter Gingerbread cake is full of all the flavor you love during December.
- 3/4 cup salted butter
- 2/3 cup of classic, packed brown sugar
- 1/2 cup of fancy molasses
- 3 eggs
- 1 tablespoon pure vanilla extract
- 2 3/4 cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon allspice
- 1½ teaspoons ground cinnamon
- 1 inch piece of fresh ginger, finely grated
- 1 cup fat free plain yogurt
- 1/3 cup chopped walnuts
- pomegranate seeds, to garnish (optional)
- In a light colored pot (so you can monitor the color of the butter), melt the butter and stir until browned, approximately 3-4 minutes on high heat. Transfer browned butter to a separate, large bowl to cool.
- Grease and flour an 8 inch cake tin and preheat your oven to 350 degrees.
- Add brown sugar to the butter and whisk 2-3 minutes until well combined. Pour in molasses and vanilla and whisk again.
- Beat in one egg at a time, and whisk thoroughly.
- In a separate bowl, mix together all the dry ingredients and the ginger.
- Alternate adding the dry ingredients and the yogurt to the egg and molasses mixture, starting and ending with the dry ingredients. Mix until just combined - batter will be thick.
- Add in walnuts and give one last stir to disperse the nuts in the batter.
- Transfer the batter to the prepared cake tin and tap on the counter to remove air bubbles. Bake in the preheated oven for an hour - an hour and five minutes. Test for completion with a skewer or a toothpick in the center.
- Garnish with pomegranate seeds, if using.
Loosely Adapted from The Kitchen McCabe
Now that you’ve had a chance to post up with your laptop and a slice of this cake, I’ll let you in on some news. We’ve got some AWESOME new changes coming to R&M Cooks in the new year. I’m busy facilitating a WHOLE NEW SECTION (omg).
In the interim, you’ll enjoy the incredibly (almost obnoxiously) holiday themed month ahead with linzer cookies, red wine hot chocolate, and a yule log (yaaaas)!
P.S. The cookbook is coming out in 15 days. I’m nervous. I’m laughing. I’m crying. I’m laughing so hard that I’m crying. All the feels, and so much excitement over here as the big day is inching closer! Thank you to all the fans, family, and friends who have pre-ordered so far (I’m truly overwhelmed by the support and love). Follow R&M Cooks on Instagram and stay tuned for a special giveaway with all kinds of goodies and a signed copy of my cookbook (Canada and US only – sorry!)!