This week the Tuesdays with Dorie bakers baked the very lovely Brown Butter Vanilla Bean Weekend Cake from her book
Baking Chez Moi. Dorie says it's the kind of cake that sits out on the counter, inviting you to have a little nibble as you pass by. I'm not sure this cake will last the whole weekend in our house!
It's an easy cake to bake with three fun elements:
- browning the butter
- working vanilla bean seeds into the sugar with your fingers
- adding rum!
I love browning butter--seeing those little brown bits appear is fascinating chemistry magic.
 |
| Bubbling butter |
 |
| Just about right |
I don't usually have vanilla beans in the house because they are sooooooo pricey. But I ordered three from Penzey's and used one for this delightfully nibble-able cake. I forgot how much fun it is to work the vanilla seeds into sugar! Such a lovely tactile baking experience!
|
 |
| The vanilla bean! |
 |
| Vanilla seeds in the sugar |
And the rum--well, I don't drink alcohol except for a very occasional half-a-glass of wine, but I must say that adding rum to this cake is inspired. When I first started baking through Baking from My Home to Yours I used to leave out the alcohol if Dorie said it was optional. I've become a convert, however. In Dorie's recipes, it's never too much (my big fear). That little bit of alcohol imparts just the right amount of flavor and amps up the butter and the vanilla flavors in the cake.
 |
| Nibbling away at the cake! Will it last the whole weekend? |
We have been nibbling all weekend--think I'll go check to see if there is a little sliver left for me!
We were nibbling while it lasted as well...and were disappointed when it was all gone! Love the last photo of your cake in its last stages of demise...looks like it was well made and well loved! :-)
ReplyDeleteI don't drink either, but I always use alcohol in recipes, as I love their heady fragrance! Rum and vanilla are the perfect combination!
ReplyDeleteThose last few pieces on your plate would be perfect for toasting!
I'm super impressed that you photographed while making your beurre noisette. I thought about it, but was too afraid to walk away!
ReplyDeleteThis was a simple recipe full of flavor. We loved it and I don't think it
ReplyDeletewill be around too long.
You are the first person who actually made it a whole weekend with this cake :-)
ReplyDeleteI really liked how simple and delicious this one was - everything is better with browned butter.
This sure was a good cake to nibble on! I thought it was fun working the vanilla and sugar, too! Though the best part for me was the smell of the two.
ReplyDeleteSuch a nice cake…I loved the simplicity and ease of preparation! A winner in my house! I really enjoyed the leftover cake toasted with my cup of tea!
ReplyDeleteI learned Dorie's trick of rubbing the vanilla seeds (and citrus zest) with sugar from Baking From My Home to Yours and use it for all recipes now - it is fun to do but I love the aroma that fills the kitchen afterwards. Glad you loved the cake.
ReplyDeleteGreat post! Glad you enjoyed the experience so much. I have to make this with booze next time. I think I missed out!
ReplyDeleteI agree, a little alcohol does wonders for the flavor of baked goods! Glad you enjoyed, too!
ReplyDeleteI am impressed you were able to nibble away at this wonderful cake. I didn't do the vanilla seed rub as Zosia states above but used my vanilla sugar that I made for this such occasion but I will have to try the technique out.
ReplyDeleteHappy baking to you!
I am impressed you were able to nibble away at this wonderful cake. I didn't do the vanilla seed rub as Zosia states above but used my vanilla sugar that I made for this such occasion but I will have to try the technique out.
ReplyDeleteHappy baking to you!
This is definitely the kind of cake one nibbles at! And yours looks great!
ReplyDeleteHope you found a sliver left to nibble on! Ours did not last long at all.
ReplyDeleteThe cake may be called a weekend cake, but it sure doesn't last that long! I agree that when Dorie calls for alcohol in a recipe it's well worth using. She knows just how much will enhance the flavour.
ReplyDeleteIn high school I once had a French exchange student nearly pass out because I had made crepes without alcohol. Since then I decided that I should just go with it and add the alcohol. I used amaretto for this cake and I really do think it add just the right amount of flavor as you mentioned.
ReplyDelete