I baked this cake in early January during a snow storm. I didn't have the heavy cream called for in the recipe and didn't want to venture out to buy it. I substituted canned full fat coconut milk with very good results.
For me it was the first time making brown butter. I followed the recipe directions and it worked out fine.
This is a lovely, plain cake, very good toasted. I wonder if the cake would have been more flavorful if my vanilla bean had been bigger?