Brown-butter-and-vanilla-bean weekend cake from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere (page 6) by Dorie Greenspan

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Notes about this recipe

  • rach3190 on May 11, 2026

    A keeper for us, simple to make and nice. Not overly sweet of course, a more adult cake is what it would be called in our house.

  • aeader on January 02, 2022

    This was a very nice cake, easy to prepare, and we liked it a lot. Used the vanilla extract rather than a bean, and used the rum. The flavors were better on the 2nd day.

  • mamacrumbcake on June 02, 2020

    This is a sturdy cake, with a fine crumb. The flavor of the rum was most forward on the first day and muted after. I could not detect the browned butter flavor. Nor was the vanilla very strong. I made the recipe as written, completely by hand. I did whisk extra long because was concerned that the cake would be dense and not rise. It rose very well, doubling around the sides, and developing a substantial hump (1.5 inches) in the middle. When we cut into the cake, it was a little dry so I think should have come out at 52 minutes or perhaps earlier. Needs to be toasted to be enjoyed. Probably wouldn’t do again.

  • Zosia on January 04, 2015

    Easy and tasty, though I couldn't pick out the browned butter flavour, but with a little too sturdy a texture for me.

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