Brown-Butter Almond Cake

Brown-Butter Almond Cake
Photo by Scott Phillips


  • 1-½ cups granulated sugar
  • 1 tsp. pure vanilla extract
  • 2 tsp. baking powder
  • 5 oz. (10 Tbs.) unsalted butter; more for the pan
  • ¼ cup sour cream
  • Pinch table salt
  • 2 Tbs. dark rum
  • + 5 more ingredients
    • ¼ cup sliced almonds
    • 3-¾ oz. (1 cup) cake flour
    • 9 large egg whites, ideally at room temperature
    • Confectioners’ sugar for dusting (optional)
    • 5 oz. (1 cup) whole almonds

Heat the oven to 350°F. Butter a 10-inch springform pan and line the bottom with a round of parchment or waxed paper. Spread the whole almonds on a baking sheet and heat them in-the oven, shaking the pan every couple of minutes, until lightly toasted and aromatic, 5 to 9 minutes. In a small sau...

View full recipe at Fine Cooking


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