This week’s Tuesdays with Dorie recipe is all about simplicity. This Brown Butter and Vanilla Bean Weekend Cake (p6) is a great advertisement for simple ingredients shining. Butter, flour, vanilla bean, heavy cream, eggs and sugar. You pretty much can’t go wrong, can you?
The smell of this cake was enough to permeate my what-seem-to-be permanently blocked sinuses – first thing I’ve smelled in a long time! – and made the house smell quite magical. Vanilla bean on its own is pretty potent stuff but add in brown butter? So. Good.
The French call this type of cake a “Weekend Cake” because it is supposed to last all weekend – it’s easy to prepare (say, on a Friday) and better the next day. It works well for all types of snacks and meals. “Cake” in French invariably refers to a loaf cake, in case you’re wondering.
I served this cake with a blackberry coulis (blackberries from our garden, frozen in the summer!), fresh raspberries and the chocolate-avocado pudding (not quite set so it was more like a sauce) I made with my boys’ cooking club last week. I brought it to a casual dinner with some neighbours and we played “guess the mystery ingredient” with the avocado! The sturdy cake held up to being served with some strong flavours and even then, the vanilla and butter shone, I thought.
My favourite way to enjoy this? Slightly warmed (when it’s not quite cool or blitzed in the microwave a few days later when it’s a little stale – 15 seconds did the trick), and plain. Sometimes, simplicity is the best.
Get Dorie’s recipe for Brown Butter and Vanilla Bean Weekend Cake here or on page 6 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon or Amazon Canada or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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