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Brown Butter and Vanilla Bean~ Weekend Cake| TWD

Dorie Greenspans, Brown Butter Vanilla Bean Weekend Cake On http://www.caramelizelife.com

 

I would like to share a slice of Brown Butter and Vanilla Bean Weekend Cake with you but there’s none to be had, it was that good. I am not sure how this can be called a weekend cake, I might aptly rename it the 12 hour, if we are lucky, cake. Because that’s how long it lasted in our home before it disappeared.

Buttered black nonstick loaf pan ready for cake mix
Buttered loaf pan awaiting a dusting of flour

The texture of this Brown Butter and Vanilla Bean Weekend Cake reminded me of my grandmother’s pound cakes I devoured as a child. The stand out difference  between the two is Dorie’s addition of vanilla beans, pure vanilla extract and dark rum. These ingredients are an intoxicating combination that had my family sneaking in for just one more paper-thin slice.

Loaf Weekend Cake on Cutting Board

One hour into the life of the Brown Butter & Vanilla Bean Weekend Cake

We found this cake to be the perfect après ski Sunday afternoon goûter/ snack and fitting, because it reminded me of family to be served on my Grandmother Ruth’s china with tea if you are me and bourbon if you are my husband.

Brown Butter and Vanilla Bean Cake Served Up on Maple Leaf China

Sweet Memories Through The Senses

Just today, Tuesday, my daughter asked if I would make this lovely cake again, she suggested, tomorrow. I tried to tell her about how Dorie named it a weekend cake after the French gâteaux de voyage (travel cake) and that it was far from the weekend so she would have to wait the four (well, three now) long days until the weekend and I would mix up another. I won’t mind when I do because the aroma of vanilla fills the house making it feel even more like home.
The butter (beurre noisette) is caramelized to bring out it’s nutty flavors, and I used my homemade pure vanilla extract letting it work its magic as a flavor potentiator. Complete the experience with coffee, tea or rum as recommended by Dorie as an accompaniment. I might make two next time so we can share it with friends on the ski hill and have a picnic.

 

Tuesdays with Dorie Greenspan and Baking Chez Moi is an open group dedicated to baking through Dorie’s latest books. If you would like to learn more about how this recipe turned out for the group you can find them here at Tuesdays with Dorie.

Happy Baking!

Head Shot of Rachelle K Weymuller

 

 

Rachelle @ Caramelize Life

Making Life a Little Sweeter through Food, Travel and Community

 

 

28 Comments Post a comment
  1. Perhaps instead of a weekend cake, it should be called a ten minute cake 🙂
    Looks delicious!

    Liked by 1 person

    January 28, 2015
  2. Very pretty cake! It really was a very good cake…I loved it best toasted with my afternoon tea!

    Liked by 1 person

    January 28, 2015
    • Hi Kathy, thank you! Yes, me too, it goes well with tea. Your cake is lovely and I like your idea of adding powdered sugar to the top, it makes it special that way.
      cheers!

      Like

      January 28, 2015
  3. Kristin #

    Definitely make two. Although, if you’re sharing with a whole group, you might even need three! It looks great on the china 🙂

    Liked by 1 person

    January 28, 2015
    • Hello Kristin, done and done! I like your thinking three ;0). Thank you, I wanted to mix it up and it was nice to enjoy the china and remember.
      All the best to you.

      Like

      January 29, 2015
  4. It did smell delicious while baking didnt it! Yours is perfect. Sweet story about your daughter.

    Liked by 1 person

    January 28, 2015
  5. Your cake look wonderful and I love your photos. My, what thin slices you eat, lol. I love that you used your Grandmother’s china. Very lovely.

    Liked by 1 person

    January 28, 2015
    • Hi Leah,
      Thank you, I’m glad you are enjoying the photos. Yes, I realized that we keep the china for special occasions but then don’t really use them. A good friend of mine mentioned that she started using her good china for Sunday dinners so they could enjoy the history and not just have it collecting dust. I think that’s a great way to go these days now that life is so much more casual.

      Like

      January 29, 2015
  6. Your cake looks lovely! And I like eating this cake in thin slices, so perfect with a cup of warm tea!

    Liked by 1 person

    January 29, 2015
  7. Love it…the 12 hour cake!!! That is a fitting name 🙂

    Liked by 1 person

    January 29, 2015
    • Thank you! As I type I’ve got two 12 hour cakes in the oven, a hostess gift for tonight and the other will travel to the ski hill this weekend! I just adore this cake.

      Like

      January 29, 2015
  8. Beautiful! I’m glad you liked this as much as I did.

    Liked by 1 person

    January 29, 2015
  9. Beautiful cake – so glad it was a hit for you! (And I’m happy you changed your security settings so I can comment now!)

    Liked by 1 person

    January 30, 2015
  10. Twelve hour cake that is cute. I am glad this was such a big hit in your house. It did smell great while baking.

    Liked by 1 person

    January 30, 2015
  11. Looks fantastic. I agree that cake barely had time to cool before it was gobbled up.

    Liked by 1 person

    January 30, 2015
  12. 12 hour cake – that’s pretty accurate! Love that you’re making it a truly weekend tradition at your house.

    Liked by 1 person

    February 2, 2015
  13. Your cake looks great! And I agree, it’s definitely a 12 hour cake!

    Liked by 1 person

    February 3, 2015
  14. Ours did not last the weekend either. Your cake is very pretty.

    Liked by 1 person

    February 8, 2015

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