Browned Butter Bliss

Robin Smith

My sister and I found the recipe at Dinner With Julie, this is a great blog for lots of dinner ideas, and pretty pictures of delicious looking food.

It is really a crossover of pie and cake. The cake was heavy and fruity. I would be more inclined to serve it at a brunch rather than dinner. It is not a show stopper, but rather classic comfort food. The plums we used were fairly tart and that was a great flavor! I would love to try this with rhubarb and apple or any other fruit. The color would be beautiful and the tartness is a wonderful contrast to the heavy cake.

Also I would increase the butter just a little (1/4 cup) to give the cake the golden crispy top that it needs. The top of our cake looked a little pasty.

First, cut your fruit (tart is best) into small chunks - we used plums - and sprinkle with sugar and cinnamon.

Second, mix the cake batter:

Third, pour batter over fruit:
Finally, bake and serve warm with ice cream. Actually, we didn't do this part. We didn't have time to eat it until much later and it was yummy, even cold. But it was best the next morning for breakfast. I think it makes a wonderful, easy breakfast cake.
Click here for the recipe and beautiful pictures of the cake.