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Brown Butter Pound Cake with Strawberry Compote Recipe

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4.5 from 112 reviews

A rich and moist brown butter pound cake paired with a fresh homemade strawberry compote, perfect for a delightful dessert or afternoon treat. The brown butter adds a deep nutty flavor to the classic pound cake, complemented by the sweet and tangy strawberry topping.

Ingredients

Scale

Brown Butter Pound Cake

  • 1 cup (16 tbsp) unsalted butter
  • 1 ½ cups spooned and leveled all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ tsp pure vanilla extract

Strawberry Compote

  • 1 ½ tbsp cornstarch
  • ¼ cup warm water
  • 2 ¾ cups hulled strawberries, halved
  • 1 ¼ tsp lemon zest
  • 1 tbsp lemon juice
  • ¼ cup granulated sugar

Instructions

  1. Brown Butter Preparation: Cut the unsalted butter into chunks and place them in a brightly colored skillet for better visibility. Melt over medium heat, stirring occasionally for about 5-8 minutes until golden brown specks form at the pan’s bottom and a nutty aroma develops.
  2. Cooling Brown Butter: Remove the skillet from heat immediately. Pour the browned butter into a 13×9 baking pan or large Tupperware and cover tightly. Refrigerate or freeze for 45 minutes. Before use, let it sit at room temperature for 12 to 30 minutes to soften.
  3. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and butter a 9×5-inch loaf pan thoroughly to prevent sticking.
  4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  5. Beat Browned Butter and Sugar: Using a mixer, beat the softened browned butter on high speed for 1 minute until creamy. Gradually add granulated sugar and continue beating for 2-3 minutes, scraping the sides of the bowl as needed.
  6. Add Eggs and Vanilla: Reduce mixer speed and add eggs one at a time, beating well after each addition. Then add the vanilla extract and beat at medium-high speed until combined.
  7. Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the butter mixture on low speed. Mix just until combined, avoiding overmixing.
  8. Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  9. Cool the Cake: Remove the cake from the oven and let it cool completely on a wire rack.
  10. Prepare Strawberry Compote: In a saucepan, dissolve cornstarch in warm water. Add halved strawberries, lemon zest, lemon juice, and sugar. Cook over medium heat, stirring frequently and gently smashing some strawberries to release their juices.
  11. Simmer the Compote: Once the mixture begins to simmer, continue to cook and stir continuously for 7 minutes until thickened.
  12. Cool and Serve: Remove the compote from heat and allow it to cool. Spoon the strawberry compote generously over slices of the cooled pound cake before serving.

Notes

  • Using a bright-colored skillet helps monitor the browning process of the butter to avoid burning.
  • Allowing the browned butter to chill and then soften improves the texture when creamed with sugar.
  • Do not overmix the batter after adding dry ingredients to keep the cake tender.
  • The toothpick test ensures the cake is perfectly baked without drying out.
  • You can substitute fresh strawberries with frozen ones if fresh are not available, but thaw and drain excess liquid first.
  • Store leftover pound cake in an airtight container at room temperature for up to 3 days or refrigerated for a week.

Keywords: brown butter pound cake, strawberry compote, pound cake recipe, homemade dessert, strawberry topping, easy pound cake

Find it online: https://kitchenbyclara.com/brown-butter-pound-cake-with-strawberry-compote-recipe/