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Brown Butter Sour Cream Pound Cake

Brown Butter Sour Cream Pound Cake

Excerpted from Tables & Spreads: A Go-To Guide for Beautiful Snacks, Intimate Gatherings, and Inviting Feasts (Chronicle Books, 2021). Text and photographs copyright © 2021 by Shelly Westerhausen Worcel. Reprinted with permission. 

Course Dessert
Cuisine American

Ingredients

  • 1/2 cup [110 g] unsalted butter, cut into large pieces
  • 1 cup [200 g] brown sugar
  • 1/2 cup [100 g] granulated sugar
  • 3 eggs, at room temperature
  • 1 1/2 cups [210 g] all-purpose flour
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup sour cream
  • 1 tsp vanilla extract

Instructions

  1. In a medium skillet over medium heat, melt the butter, whisking frequently. Once melted, continue to cook, letting the butter foam and form brown specks at the bottom of the skillet (it will also begin to smell nutty), about 5 minutes. Remove from the heat and transfer to a heatproof glass bowl. Transfer to the freezer and let cool for 20 to 25 minutes or until solidified. 

  2. Preheat the oven to 325°F [165°C] and grease a standard 8 in [20 cm] loaf pan. 

  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on high speed until light and fluffy, 3 to 5 minutes. Add the eggs, 1 at a time, beating for a full 30 seconds on high speed between each addition until completely incorporated. After the third egg, the batter should be at least double in size and light in color. 

  4. Meanwhile, whisk together the flour, baking soda, and salt in a small mixing bowl. 

  5. With the stand mixer running on low speed, add one-third of the flour mixture, then one-third of the sour cream, then repeat with the remaining flour mixture and sour cream. Add the vanilla and beat on low speed until completely combined. 

  6. Pour the batter into the prepared loaf pan and bake for 1 hour or until a toothpick inserted into the center comes out clean. Remove from the oven and transfer to a wire rack to cool before cutting. 

  7. Wrap the cake in aluminum foil and store leftovers at room temperature for up to 3 days.