brown butter tea cakes
While many tea cakes traditionally lean towards lighter, more delicate flavors, these Brown Butter Tea Cakes are a purposeful departure. Bold teas can often overwhelm a lighter cake, but the warm, nutty taste of brown butter in these mini Bundt cakes can complement even the strongest black teas, or provide the perfect contrast to a tart and refreshing iced tea. The optional splash of bourbon adds another dimension of warmth and subtle spice, but don’t worry if you don’t have a bottle on hand. The cakes will still be delicious without it!
Blue Ribbon Recipe
Instead of creaming the butter and the sugar together, this cake uses the reverse creaming method, coating the dry ingredients with fat before adding the liquid, creating a slightly denser crumb without overworking the gluten. For the best results, the eggs and buttermilk should be room temperature. Don’t have a mini bundt pan? Use a cupcake pan for individual cakes using the same directions, or bake up a 9” round cake in about 25 - 30 minutes.
Ingredients
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 3/4 cup buttermilk, room temperature
- 1 tablespoon bourbon, optional
- powdered sugar, for serving
How To Make brown butter tea cakes
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Step 1Brown the butter. In a small saucepan over medium heat, melt the butter. -
Step 2Continue cooking until the butter turns golden brown with a nutty aroma. (It's important to watch it constantly so it doesn't go over.) Remove from the heat and set aside to let cool. Preheat the oven to 350 degrees F. Prepare a mini bundt pan with nonstick spray.
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Step 3In a large mixing bowl using a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, combine the cake flour, sugar, baking powder, and salt.
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Step 4In a separate bowl, combine the wet ingredients (buttermilk, egg, vanilla, and bourbon, if using). Set aside.
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Step 5When the brown butter has cooled to soft consistency, combine the dry ingredients with the brown butter until it resembles coarse sand.
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Step 6Add the wet ingredients and mix on medium-high until light and fluffy, about 3 minutes.
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Step 7Using a portion scoop or spatula, fill your bundt pan about two-thirds of the way.
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Step 8Bake the mini bundt cakes until a toothpick stuck into the thickest part of the cake comes out clean, around 15 minutes.
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Step 9Let the cakes cool for 10 minutes before turning the pan out onto a cooling rack. When the cakes are completely cool, dust with powdered sugar.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
