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    You are in: Home / Recipes / Brown Butter Spice Cake Recipe
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    Brown Butter Spice Cake

    Brown Butter Spice Cake. Photo by Katzen

    1/3 Photos of Brown Butter Spice Cake

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    25 mins

    1 hrs

    Katzen's Note:

    This is a cardamom-kissed, brown sugar crusted, squash spice cake that comes from the wonderful blog, 101 Recipes. Making use of winter squash and some warming and assertive spices, this "cake" is definitely not a super sweet cake, more reminiscent of grandma's zucchini loaf... only more fragrant. As with anything from this blog, you'll enjoy, I'm sure.

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    Ingredients:

    Serves: 8

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Melt the butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma. This can take anywhere from 10 to 20 minutes. You want the butter solids nicely toasted, but not scorched. Stir in the toasted hazelnut oil. Set aside and allow to cool but not set. By doing the butter first you can complete the rest of the steps while it is cooling.
    2. 2
      Preheat oven to 350F / 180C with a rack in the top 1/3. Butter and flour a 1-lb loaf pan, or roughly 9x5x3-inch.
    3. 3
      Sift the flour, baking soda, cinnamon, garam masala, and sea salt into a large bowl. Set aside. In a smaller bowl whisk the sugar, eggs, squash, and milk. Whisk in the still melted butter, but make sure it isn't hot to the touch. Add the wet ingredients to the flour mixture, and stir until just combined. Fold in most of the almonds.
    4. 4
      Pour the batter into the prepared pan, sprinkle with 1 1/2 tablespoons of sugar and remaining almonds, and bake for about 50-60 minutes, or until the edges have browned and the center of the cake is well set. Do your best to avoid over-baking, part of the charm of this cake is its moistness, when it is baked properly. Use a cake tester if necessary.
    5. 5
      *To make pureed winter squash: Roast large wedges or small cubes of skinned and seeded pumpkin, butternut squash, red kuri squash, etc. in a 375F / 190C until cooked and tender throughout. Puree with a hand blender until smooth.

    Ratings & Reviews:

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    Nutritional Facts for Brown Butter Spice Cake

    Serving Size: 1 (102 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 359.1
     
    Calories from Fat 164
    45%
    Total Fat 18.2 g
    28%
    Saturated Fat 8.3 g
    41%
    Cholesterol 78.0 mg
    26%
    Sodium 346.2 mg
    14%
    Total Carbohydrate 46.0 g
    15%
    Dietary Fiber 3.2 g
    13%
    Sugars 27.9 g
    111%
    Protein 6.2 g
    12%

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