Brown Butter Graham Cake
Brown Butter Graham Cake
Yields 16 35g mini cakes or 1 6in cake
Ingredients
70g (¾ c) natural almond flour
70g (⅓ c + 1T) graham flour
2g (½ t) baking powder
2g (¼ t) salt
⅛ t ground allspice
Pinch ground clove
80g (⅓ c) coconut sugar
5g (1t) vanilla extract
150g (3 ea) eggs
40g (2T, heaping) apple sauce
150g ( 10T/ 1 stick + 2T) unsalted butter
1 pear, cored and sliced to ⅛ (2-3 mm) inch thick
3T spiced whiskey or rum
Powdered sugar
Method
In a medium bowl sift together the first 6 ingredients, set aside
In a large bowl whisk together the next 4 ingredients, set aside
In a medium heavy bottom pot place butter and cook on medium heat until fully melted.
Turn up the heat to med-high and allow butter to turn to a gold brown color, stir occasionally. (The butter is going to expand quite a bit, use a pot larger than you would normally to just melt butter. This will save you time cleaning your stove or possibly creating a grease fire.)
Once the butter has become golden and smells of toasted nuts it is ready to add into the egg mixture.
Whisk butter in 2-3 additions, make sure to scrape up all the toasty bits off the bottom of the pan, they have a lot of flavor.
With a rubber spatula fold in the dry ingredients until fully incorporated.
Fill lightly greased tins, ⅔ rds of the way full and top with a pear slice
Bake at 330ºF 6 minutes rotate 6 minutes allow to cool in mold before trying to release (I usually make the day before a freeze if using a flexi mold)
Once out of the molds brush with whisky and dust with powdered sugar (optional)
Enjoy!