Real Recipes From Real Home Cooks ®

walnut brown butter pound cake

Recipe by
Aurora McBee
Great Falls, MT

This is a dense pound cake with really great flavor. The only leavening comes from the eggs and the air whipped into the butter. The extra steps to toast the walnuts and brown the butter are totally worth it!

yield 16 serving(s)
prep time 20 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For walnut brown butter pound cake

  • 3 stick
    unsalted butter, softened
  • 3 Tbsp
    unsalted butter
  • 2 c
  • 1 c
    brown sugar, firmly packed
  • 5
    eggs, room temp
  • 3 c
    all purpose flour
  • 1 tsp
  • 1 Tbsp
    vanilla extract
  • 1 c
  • 2 c
  • 1 stick
    salted butter
  • 3/4 c
    brown sugar, firmly packed
  • 2 Tbsp
  • 1 Tbsp
    vanilla extract

How To Make walnut brown butter pound cake

  • 1
    Preheat oven to 325. Grease and flour a bundt pan.
  • 2
    Melt 3 tablespoons of butter over medium heat in a skillet. Add walnuts and stir until walnuts are toasted toasted and butter is browned. Do not burn. Set aside to cool.
  • 3
    In a mixing bowl cream together 3 sticks softened butter, sugar, and brown sugar. Cream on med-high speed until light and fluffy.
  • 4
    Add 1 tablespoon vanilla, salt, and eggs. Beat until completely mixed.
  • 5
    Alternately add flour and buttermilk, mixing until completely incorporated.
  • 6
    Add toasted walnuts to your food processor or blender and finely chop. Add walnuts, along with the browned butter from the pan to the batter. Stir well.
  • 7
    Pour batter into prepared bundt pan. Bake for 75-80 minutes. Test doneness with a toothpick. Toothpick should come out with just a few moist crumbs, but not wet.
  • 8
    While cake is baking, melt 1 stick of salted butter in a small saucepan. Cook it until slightly browned and fragrant. Stir in 3/4 cup of firmly packed brown sugar, 2 tablespoons of milk, and 1 tablespoon vanilla. Stirring, bring just to a boil and remove from heat. Set aside until cake is done.
  • 9
    After you remove the cake from the oven, poke as many holes as you can with a wooden skewer. Pour warm brown butter sauce slowly over the cake, allowing it to run into the holes you made. (Sauce may be reheated to thin it for easier pouring.)
  • 10
    Cool completely in pan. Then invert onto serving plate.

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