Creating memories in the kitchen...One meal at a time.

Friday, June 5, 2009

Cinnamon Cake with Browned Butter Glaze

This is another recipe I snagged from Prudence Pennywise. She belongs to a group called TWD (Tuesday's with Dorie. Dorie Greenspan is a famous author/baker). Every Tuesday they make a different Dorie recipe. I have this cookbook and have been eyeing this recipe because originally it was a cinnamon cake with chocolate frosting. I love the chocolate/cinnamon combination but it had espresso in it and I wasn't sure how it would taste if I left it out. This girl is creative and tweaked it into a cinnamon cake with browned butter frosting. It was perfect. If you're not a big dessert fan, you'd probably like this as the cake is not overly sweet but the frosting is delicious and super easy and quick. Buttery, caramely and the perfect compliment to the moist cinnamon cake, this is a must try.
Cinnamon Cake with Browned Butter Glaze
Prudence Pennywise
1 and 1/4 cup sugar
1 and 1/2 teaspoons cinnamon
1 and 1/4 cups flour
2 teaspoons baking powder
1/4 teaspooon salt
1 cup buttermilk
2 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted and cooled
For the glaze:
2 tablespoons butter
1/2 cup brown sugar
1/4 or 1/3 cup milk or cream
1 cup powdered sugar, if desired (I left this out)
Preheat the oven to 350 degrees. Line a cupcake pan with about 16 liners, or grease an 8 inch square baking dish. In a large bowl, combine dry ingredients: sugar, cinnamon, flour, powder, and salt. In a separate bowl, combine buttermilk, eggs, and vanilla and butter . Pour the liquid ingredients over the dry ingredients and lightly blend. Spread batter into prepared pan. Bake for about 35 minutes for square pan, and about 20 minutes for cupcakes. To make glaze, melt butter in small saucepan. Watching closely, cook butter without stirring until browned. Stir in brown sugar to form thick mixture. For a glaze add the lesser amount of milk, for frosting add the greater. Add milk and stir until lump free. It's ready as a glaze. If you want it to be like frosting, add powdered sugar and beat until lumps are gone. Spoon over warm cake. This makes a 8x8 pan so if you want it in a 9x13 double the recipe.

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