High Altitude One Layer Brown Butter Toffee Cake
A high altitude recipe for a simple, one layer brown butter cake, drizzled with sweet homemade toffee sauce.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
Brown Butter Cake
- ¾ cup unsalted butter
- 1 cup light brown sugar, lightly packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ⅔ cup whole milk, room temperature
- ⅓ cup sour cream, room temperature
- 1 ½ cups all-purpose flour, fluffed, spooned and leveled
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp baking powder
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Toffee Sauce
- 1 recipe Bourbon and Brown Sugar Toffee Sauce
Instructions
Brown Butter Cake
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly spray a 9-inch square baking pan with nonstick baking spray.
- In a saucepan, melt the butter over medium heat. Continue to cook the butter for about 5 minutes, swirling the pan occasionally, until nutty golden brown solids form at the bottom of the pan. Throughout the process, the water will evaporate, hiss and splatter a little. When a layer of foam starts to form on top of the butter, and it quiets down, it's just about ready.
- Use a spatula to scrape the browned bits off the bottom of the pan, and pour the butter and browned bits into a mixing bowl.
- Add the brown sugar to the hot browned butter and whisk until combined, then whisk in the eggs and vanilla until smooth. Next, whisk in the milk and sour cream.
- In a separate bowl, sift together the flour, salt, baking powder, cinnamon and nutmeg. Add the dry ingredients to the wet, and whisk just until combined and mostly smooth.
- Pour the batter into the prepared pan. Bake for about 28-30 minutes, until a cake tester inserted in the center comes out clean, and the sides of the cake are pulling away from the edges slightly.
- Set the pan on a cooling rack, and let the cake cool for at least 45 minutes before serving the cake warm, or let it cool to room temperature. Cut into squares and serve with the toffee sauce and a scoop of vanilla ice cream.
Toffee Sauce
- While the cake is cooling, get the toffee sauce ready.
- Prepare the Bourbon and Brown Sugar Toffee Sauce, as instructed. Pour into a jar, and let sit at room temperature until ready to serve the cake.
- If the sauce gets too thick as it cools, rewarm in 20-30 second increments at 50% power, until pourable.
Notes
Store leftover cake (separately from the sauce) in an airtight container at room temperature for up to 3 days.
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