TWJ: Baking Chez Moi - Brown Butter and Vanilla Bean Weekend Cake

You may have noticed that I haven't done many Baking with Julia recipes lately.  I promise that I haven't given it up.  The thing is, the recipes for this month I was super ambivalent about, so I chose not to make them.  In case you are interested, the first was an upside down inside out Tiramisu, and the second was a European Rye.  The thing is, I have troubles with both of these recipes.  First, I LOVE Tiramisu.  But I want my tiramisu to be the real deal.  And I have a recipe for the real deal that is DIVINE (completely swoon-worthy), so creating a deconstructed version of this treat just does not interest me.  I want the bonafide amazing dessert. 

As far as the European Rye bread, the thing is, I don't actually care for rye bread.  Sad, to some of you, but true.  So why make this loaf?  For the experience, yes, but....  Just to be clear, I do intend to do more Baking with Julia recipes.  Just not these two....

Here we are then, with a Baking Chez Moi recipe.  Brown Butter and Vanilla Bean Weekend Cake.  I personally haven't ever heard of something referred to as a weekend cake before.  Here is Dorie's explanation, "a simple, sturdy cake that will last the weekend, that can be put out to be nibbled by family and houseguests, that will be as good for a dessert as it will be for an end-of-the-afternoon snack or an end-of-the-morning tide-me-over."  Ah-ha!  Now I get it.  And personally, I love this idea!

This cake is super simple to make.  No mixer necessary, just some bowls and a whisk and spatula.  Now I have to admit, any time that a recipe says to "fold" I get a quiver of trepidation.  Folding is not my forte.  I have no confidence in this arena and tend to hold my breath and pray for the best each time.  Is there anyone out there that has any sage folding advice for me?  It always makes me nervous.  Luckily, the amount of folding in this recipe is minimal and I had success (I think). 

The flavors in this cake are simple and delicious.  Browned butter and vanilla bean.  Oh and rum or amaretto if you like.  (IF??)  If you have never used brown butter, you need to.  It adds a lovely nuttiness to the flavor of your dish.  You do have to be super careful when making browned butter.  Do not multi-task at this time.  This is very hard for me, as I often multi-task in the kitchen, but trust me.  You can't multi-task and brown butter.  The difference between lovely browned butter and yucky burned butter is a second.  And then you have to start all over!  Grrr.  So just stand there at the stove and focus on that lovely butter.  It is worth it and your dessert will thank you.  And quite honestly it doesn't take long at all to brown butter, it isn't like cooking risotto or something!   Oh, I used dark rum in my cake, but I think I'll try amaretto next....  YUM.

I would describe this as a pound cake, if someone didn't get the "weekend" cake concept.  They look similar and have a similar texture.  And like a good pound cake, you can heat this up in the toaster the next morning and have a special breakfast! 

You can find this recipe on pages 6-7 of Baking Chez Moi.

For insight as to what our other bakers thought of this recipe, go here and click on "LYL: Brown Butter and Vanilla Bean Weekend Cake".  All of my fellow bakers list their blog addresses there for you to visit!  Who knows?  You might get inspired to join this group or to follow another of the great bakers!  I have!