Brown Butter Polenta Cake With Maple Caramel Recipes
BROWN BUTTER-POLENTA CAKE WITH MAPLE CARAMEL RECIPE - (3.6/5)
Provided by á-49298
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Butter a 9" diameter cake pan and line bottom with a round of parchment paper; butter parchment. Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Pour into a medium bowl, let cool. Chill butter until cold. Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265 (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits). Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5-7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top. Bake until cake is golden brown and pulls away from sides of pan, 50-55 minutes. Transger pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely. Using an electric mixer, beat heavy cream, sour cream and remaining 1 tbsp sugar in medium bowl until soft peaks form. Serve cake with whipped cream mixture. DO Ahead: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.
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- In a medium saucepan set over medium-low heat, cook the maple syrup until it begins to simmer. Once it starts simmering, reduce heat to low and cook until reduced in half, swirling the pan occasionally. It should take about 10 minutes and once it starts to smell toasted, it’s done. Let cool slightly.
- In another medium saucepan, combine the sugar and water. Set over medium heat and cook without stirring. Once it starts to bubble, increase heat to medium-high. Do not stir. Do not walk away from pot. Watch until it turns from clear to a light caramel. Continue cooking until the caramel is a deep amber color.
- Remove from heat and whisk in the warm heavy cream continuously. It will bubble violently but continue whisking. Whisk in the maple syrup until combined. Then whisk in the butter until melted. Finally, whisk in the salt and vinegar.
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