Last weekend was another boring and unpleasant weekend. Despite the raining days and the very windy afternoon, the weekend was really not too productive and I sort of want to lay back and do nothing. I guess, maybe that is a good thing sometimes, especially that it is on a rainy weekend! I’m not particularly like going out in rainy days just because I hated that humidity and sticky-ness that you get from rain~ So I end up not being able to do my grocery shopping and buy ingredients that I need to stock for my pantry. Though that did not mean I didn’t want to cook but I guess something a lot easier, or maybe I would called it “a not so special dish”. But I did not regret and I think this cake is definitely best for a rainy afternoon with a movie or two~
Following my last couple of ‘cool’ baking, this one comes back to the simplicity of baking! You know I’ve been doing some really fancy cakes before for celebrations and birthdays, but I’ve never done a butter cake! I’ve always loved eating buttery cakes, but after reading through this page, I thought maybe a browned butter cake is something I want to try indeed. So I did. A brown butter buttermilk cake. Yes, you can’t go wrong with buttermilk, it gives you that nice soft and creamy centre. I also put some left over sultanas and cranberries, just to make it look a little “healthier”! Again, I’m so happy that I did do so, it brings a nice fruity flavour to the cake~ otherwise it would have been too sweet all along!
Makes (1 x 20cm square baking tin):
For the cake:
- 160 grams of unsalted butter
- 1/4 teaspoon of salt
- 2 large eggs, at room temperature
- 200 grams of plain flour, sifted twice
- 1 teaspoon of vanilla paste
- 200 grams of brown sugar
- 1/4 teaspoon of baking soda
- 220ml of buttermilk
- 1 cup of sultanas
- 1 cup of dried cranberries
For the coffee cream syrup:
- 1 cup of brewed espresso (or 1 sachet of instant coffee powder mix with 1 tablespoon of hot water)
- 4 tablespoons of buttermilk
- 1 tablespoon of Kahlua (or any coffee liqueur)
- 50 ml of thicken cream
- In a pot over medium heat, add butter and melt with a wooden spoon. Reduce heat to low and cook until butter turns light brown, almost like a toffee colour. Careful not to burn the butter. Remove from heat and wait until it cools down until room temperature.
- Preheat oven to 180°C.
- Lightly grease a 22cm square baking tin with extra melted butter or oil and line it with grease-proof paper with 2cm overhang on each side.
- Mix plain flour, self raising flour and baking powder together. Add in salt and mix well. Set aside.
- Use low speed to mix butter and sugar until well combined. Change to medium speed and beat until light and pale in brown toffee colour.
- Add in the first egg. Beat well and repeat with the second egg.
- Scrape down the sides for even mixing.
- Add in vanilla paste and mix well.
- Divide flour mixture into three portions, add first third of the flour into the egg mixture and mix until combine. Add 1/3 of the butter milk and mix well. Add the second thirs of the flour and then the buttermilk. repeat with the rest of the flour and buttermilk.
- Mix until fully incorporated.
- Add the sultanas and cranberries into the mixture and give it a quick stir. Do not over mix.
- Pour the mixture into the greased baking tin. Tap the pan lightly on a working bench to distribute cake mixture evenly.
- Use a spatula to smooth out the surface of the batter.
- Bake for 40-45 minutes or until golden brown and cooked. If a toothpick/skewer comes out clean, it is done.
- Remove it from the oven and leave the cake in the tin to cool for 5 minutes. Remove the cake from the tin and onto a cooling rack for another 5 minutes.
- Serve with coffee cream syrup (recipe below).
To make the coffee cream syrup:
- In a small pot over medium heat, add cream, buttermilk and coffee and stir until combined. When there are bubbles on the side of the surface of the mixture, remove from the heat.
- Leave mixture to cool until warm (not hot or cooled completely), add coffee liqueur and mix.
- Cover with a plastic film and place in the fridge until ready to use.
- When beating eggs in the batter, ensure motion is quick, otherwise eggs will separate.
- Ensure to watch over the mixture when melting the butter. It takes seconds from brown butter to burnt butter.
- When making the cream syrup, do not add coffee liqueur into the pot, it needs to be added when the mixture is cooled, as alcohol will evaporate when it is too hot – which will lose the nice liqueur taste.
Inspired from food-4-tots