Cynthia Nims’ Brown Butter Pound Cake with Caramel Dip

By Seattle Mag September 2, 2014

from Gourmet Game Night, © Cynthia Nims 1 cup unsalted butter, at room temperature 1 cup sugar 4 eggs 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1 1/2 cups…

from Gourmet Game Night, © Cynthia Nims

1 cup unsalted butter, at room temperature
1 cup sugar
4 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour, sifted
Caramel Dip
1 cup sugar
1/4 cup water
1 1/2 cups whipping cream
1 teaspoon pure vanilla extract
Preheat the oven to 325 F. Butter a 9-inch loaf pan and cut a strip of parchment to line the 
length of the pan with a couple inches excess at either end. Butter the paper as well. (This 
paper bit is options but serves as extra insurance against sticking.)
Melt 1/2 cup of the butter in a small saucepan over medium heat. Continue cooking until 
the solids in the butter turn a medium brown and the butter smells nutty, 5 to 6 minutes. 
The butter might sputter a bit, as excess water evaporates. Different brands of butter may 
take longer to brown, given different compositions. Set the brown butter aside to cool.
Combine the remaining 1/2 cup of the butter and the sugar in the bowl of a stand mixer 
fitted with the paddle attachment and beat until very light and fluffy. Add the eggs, one 
at a time, beating until each is well incorporated before adding the next. Scrape down the 
sides of the bowl as needed.
Add the brown butter (careful to scrape all the flavorful bits from the pan), vanilla, and 
salt to the batter and blend at low speed to mix. Remove the bowl from the mixer and add 
the flour in 3 batches, gently but thoroughly folding in each batch by hand before adding 
the next.
Spoon the batter into the loaf pan, smoothing the surface. Bake until a toothpick inserted 
in the center comes out clean, about 1 hour. Let cool a few minutes in the pan, then turn 
the bread out onto a wire rack and carefully turn it back upright to cool completely. 
For the caramel dip, put the sugar and water in a high-sided medium, heavy saucepan and 
set over medium heat, stirring occasionally, until the sugar has melted. Continue cooking 
(without stirring) until the sugar turns a deep mahogany color, 8 to 12 minutes; you may 
see a few tiny wisps of smoke rising from the surface. Take the pan from the heat and 
carefully but quickly pour about half of the cream into the pan; it will bubble up quite 
a lot but subside after a few seconds. Add the rest of the cream and the vanilla. Return 
the pan to medium heat and cook, stirring, until the caramel dip is smooth and slightly 
thickened, 1 to 2 minutes. Transfer the dip to a bowl and let cool. 
To serve, pour the caramel dip into small bowls or glasses and set them to one side of a 
large plate or platter. Trim the ends from the pound cake and cut it into 1 inch slices. Cut 
each slice across into 3/4-inch fingers, arrange them on the rest of the platter and serve.
Makes 8 to 10 dips

1 cup unsalted butter, at room temperature
1 cup sugar
4 eggs
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1 1/2 cups all-purpose flour, sifted
Caramel Dip
1 cup sugar
1/4 cup water
1 1/2 cups whipping cream
1 teaspoon pure vanilla extract

Preheat the oven to 325 F. Butter a 9-inch loaf pan and cut a strip of parchment to line the length of the pan with a couple inches excess at either end. Butter the paper as well. (This paper bit is options but serves as extra insurance against sticking.)
Melt 1/2 cup of the butter in a small saucepan over medium heat. Continue cooking until the solids in the butter turn a medium brown and the butter smells nutty, 5 to 6 minutes. The butter might sputter a bit, as excess water evaporates. Different brands of butter may 
take longer to brown, given different compositions. Set the brown butter aside to cool.

Combine the remaining 1/2 cup of the butter and the sugar in the bowl of a stand mixer fitted with the paddle attachment and beat until very light and fluffy. Add the eggs, one at a time, beating until each is well incorporated before adding the next. Scrape down the sides of the bowl as needed.

Add the brown butter (careful to scrape all the flavorful bits from the pan), vanilla, and salt to the batter and blend at low speed to mix. Remove the bowl from the mixer and add the flour in 3 batches, gently but thoroughly folding in each batch by hand before adding 
the next. Spoon the batter into the loaf pan, smoothing the surface. Bake until a toothpick inserted in the center comes out clean, about 1 hour. Let cool a few minutes in the pan, then turn the bread out onto a wire rack and carefully turn it back upright to cool completely. 

For the caramel dip, put the sugar and water in a high-sided medium, heavy saucepan and set over medium heat, stirring occasionally, until the sugar has melted. Continue cooking (without stirring) until the sugar turns a deep mahogany color, 8 to 12 minutes; you may see a few tiny wisps of smoke rising from the surface. Take the pan from the heat and 
carefully but quickly pour about half of the cream into the pan; it will bubble up quite a lot but subside after a few seconds. Add the rest of the cream and the vanilla. Return the pan to medium heat and cook, stirring, until the caramel dip is smooth and slightly 
thickened, 1 to 2 minutes. Transfer the dip to a bowl and let cool. 

To serve, pour the caramel dip into small bowls or glasses and set them to one side of a large plate or platter. Trim the ends from the pound cake and cut it into 1 inch slices. Cut each slice across into 3/4-inch fingers, arrange them on the rest of the platter and serve.

Makes 8 to 10 dips

 

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