Monday, January 26, 2015

Brown-Butter-and-Vanilla-Bean Weekend Cake

The Tuesdays with Dorie online baking group made a vanilla loaf cake from Baking Chez Moi by Dorie Greenspan.

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?




8 comments:

  1. I like the sound of that coconut milk in there. The cake looks lovely.

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  2. One of the reasons I love TWD so much is reading about all the different substitutions that bakers make and how they turn out. Coconut milk is a pretty brilliant idea!

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  3. So glad to hear I'm not the only one browning butter for the first time.

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  4. Coconut milk sounds like a delicious substitute. I wish my cake had more vanilla flecks, too. I'll use an extra pod next time.

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  5. The coconut milk substitution is a great idea. I wish I'd thought to try it toasted.....it sounds delicious that way.

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  6. I didn't have heavy cream either and just substituted ff milk and it turned out great!

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  7. Nice to know that coconut milk works well with this recipe!

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  8. I'm sure the coconut milk imparted a wonderful flavor. I would not have went out into a snow storm either.

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