Pound cake has never really been one of my favorite desserts to eat, but it’s one of my top 5 desserts to make and serve. The main reason being– it’s easy. Only a few staple ingredients beaten together and thrown into the oven. It’s also super versatile in that it’s the perfect canvas for layering different toppings, glazes, or ice cream– so no one even realizes I’m making the same thing all the time.
(Dessert tricks!!)
But, like I said, it’s just not my favorite dessert to eat. To me, pound cake has always been a little bland and a lot boring. I’d much rather dig into a slice of apple pie or a lemon cupcake. Anything tastes incredible under a stream of salted caramel or chocolate sauce, but it’s been my goal to make a wonderfully rich pound cake that’s not only full of flavor, but tastes absolutely exquisite on its own. And even better with something as humble as strawberry compote.
To get there, I played around in the kitchen for a few months. Every other week or so, I’d try tweaking my standard pound cake recipe with different techniques and flavors. The minute I smelled the brown butter version, I knew I had one of the best on my hands. It has a moist, velvety texture with a super dense and buttery crumb. The flavor is a dream. In fact, there is no way I’ll ever make pound cake without brown butter. But we’ll get to that in a sec.
(more…)
© Sally’s Baking Addiction 2012
The post Brown Butter Pound Cake with Strawberry Compote. appeared first on Sallys Baking Addiction.