I made this simple, but delicious cake this weekend. It had a really dense crumb and was bursting with buttery, sugary goodness. It was fragrant with Madagascar vanilla bean and the house smelled wonderful while it was baking. And what a gorgeous golden color when sliced! It was a little dry, but perfect with a cup of coffee to moisten things up on the palate. I would definitely make this again and try out some different flavor profiles. The recipe called for rum, but I wanted the butter and vanilla flavors to be the star of the show!
The cake was very easy to make and called for simple ingredients and techniques. I wanted to make sure that the cake had a lot of flavor, so I used European butter with a higher fat content. I also used an extra long and plump vanilla pod to get as much vanilla flavor as possible.
The batter was loaded with vanilla bean specks and the aroma when I folded in the beautiful liquid browned-butter was spectacular. And what a lot of butter it was! I was worried I had used too much as the batter was just drowning in it. However, once it was all folded in, the batter was thick, smooth, glossy and perfect.
Once the batter was in the pan, I baked it for 60 minutes. I tented the pan with foil about 40 minutes in to prevent the cake from browning too quickly. The finished product was a rich golden brown color.
So there you have it! Weekend Cake! A staple in the repertoire of every French baker. Always on hand for impromptu guests, family snacking or a sweet reward for the happy baker. Bon Weekend!
Your cake turned out beautifully. It looks professional! Good call on the European butter.
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I also left the rum out, since the nutty butter and vanilla sounded too good to mask! Yours turned out beautifully.
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That batter looks so pretty with the vanilla beans running through. Using the right butter makes a difference in a cake like this – good idea!
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Yummers! Looks gorgeous with the vanilla bean specks!
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The Europeans know their butter. 🙂 Looks delicious! – mary
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Gorgeous cake. I imagine those butter/cream/vanilla flavors really stood out without that sassy little rum friend in attendance. 🙂
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Your cake looks perfect!
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Beautifully done, Leah! I actually enjoyed the slight rum flavor. I don’t think you can go wrong with this cake…a perfect everyday cake! Happy Tuesday!
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I love your photo of the batter speckled with vanilla beans and your finished cake is lovely.
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I also left out the rum. The butter flavor is just too good! I did not know about european butter! Your cake looks lovely!
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I like your vanilla bean. There are so many vanilla bean specks that it looks like a vanilla Ice cream. I baked mine for 55 min and found it a bit over baked.
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I was worried I used too much butter as well! Your cake looks awesome!
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It looks like the perfect loaf cake! Well done!!!
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Oooh, European butter and Madagascar vanilla! Yummers! And I’m curious what your different flavor profiles would be!
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Hi Margaret,
Nothing too exotic. I might add different flavor liqueurs like amaretto, frangelico or limocello. Add a little almond extract to the existing recipe. Maybe even make a vanilla lavender loaf! I love lavender.
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Beautiful cake! I thought the batter was amazing too…the aroma of the brown butter, vanilla and rum..wow..so good 🙂
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I didn’t put in the rum either. Your cake looks beautiful!
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Simply wonderful and beautiful!
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This was a good cake, wasn’t it. I’d make it again.
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I also thought it was flavorful and loved it with morning coffee!
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I love the name of your blog. Good idea to skip the rum. I think having the vanilla and brown butter front and center is better. Your cake looks perfect.
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Your cake turned out beautifully!
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Yum! The vanilla specks just added that extra special something.
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Your cake looks wonderful. I bet the European butter made this even better. I want to make this again, omitting the rum – I used a bit too much.
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Yours looks beautiful! It is a bit of a miracle the way that all that butter incorporates itself into the batter, isn’t it?
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Looks like your cake turned out great. I never worry about too much butter;) but it did seem like a lot when it was mixed in.
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