Tuesdays with Dorie (Baking Chez Moi): Brown Butter and Vanilla Bean Weekend Cake

Dorie Greenspan Brown Butter and Vanilla Bean Weekend Cake on eatlivetravelwrite.comThis 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?

Baking Chez Moi Brown Butter and Vanilla Bean Weekend Cake on eatlivetravelwrite.comThe 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.

Dorie Greenspan Brown Butter and Vanilla Bean Weekend Cake from baking Chez Moi on eatlivetravelwrite.comThe 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.

Slice of Brown Butter and Vanilla Bean Weekend Cake on eatlivetravelwrite.comI 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.

Baking Chez Moi Cover

 

 

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!

 

 

 

Please note: The product links from Amazon, Amazon.ca and The Book Depository are affiliate links, meaning if you click over and purchase something, I will receive a very small percentage of the purchase price which goes towards maintaining eat. live. travel. write. Thank you in advance!

 

 

How to Cook Everything Fast on eatlivetravelwrite.com

 

Canadians! Win a copy of How to Cook Everything Fast! Details here.

 

48 thoughts on “Tuesdays with Dorie (Baking Chez Moi): Brown Butter and Vanilla Bean Weekend Cake”

  1. Blackberry coulis; yum! Great idea. I only have about 1/2 cup of my summer blackberries left in the freezer. Just waiting for the perfect accompaniment to take them out for 🙂

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  2. I hope you are finally feeling better…
    This cake was good and it was so easy that I would call it a “weeknight cake” instead of a weekend cake 🙂

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  3. The flavor was so delicious it didn’t need any topping, although Jim tried his new jam
    with the black currants called Kir Royale. (I prefer mine in a glass)

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  4. Oh, that cake looks lovely and I can just imagine it with those berries…everything is always better with berries! 🙂 Hope you are feeling better, those dang colds/sinus infections can hang around for way past when you hope they end.

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  5. I’m glad you were feeling well enough to smell this cake because it most definitely has a comforting fragrance. The idea of the coulis is brilliant! Growing up, we would often put homemade jams on Mom’s pound cake. Yum.

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  6. I love all of your topping pairings. Blackberry coulis with berries from your own garden! Chocolate avocado pudding sounds intriguing. Your photos are gorgeous as well.

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  7. I made a brown butter pound cake when I first began blogging as part of a Daring Bakers project, and I was surprised at how noticeable the brown butter flavour was. I think the original recipe for the pound cake was from Gourmet magazine… all that to say that I haven’t made a brown butter poundcake since, but you’ve reminded me that I should 😉
    I love a good pound cake with a simple list of ingredients that we all have on hand usually, and it is great paired with a fruit coulis as you did!

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  8. Great favors Mardi, the color of your berry coulis jumps off the page ;). In the end I had success with this cake, after a second try using a different pan and it was enjoyed by all at my husband’s office!

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  9. I was going to say “you had me at brown butter”, but what really makes this cake so awesome for me is your side of chocolate-avocado pudding. And with the raspberries… an amazing combination of flavors. Love.

    Reply

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