Tuesdays with Dorie BCM: Brown-Butter-and-Vanilla-Bean Weekend Cake
January 27, 2015 at 12:01 am | Posted in BCM, cakes & tortes, groups, simple cakes, sweet things, tuesdays with dorie | 37 CommentsTags: baking, cake
A weekend cake- I love it! A good cake does make the weekend even better, if you ask me. (Hopefully it will make the nor’easter we’re about to get socked with better, too!) This one’s a simple loaf cake, but it’s flavored with brown butter, vanilla bean and rum. Simple but special.
I have a French blue steel loaf pan, and I thought it naturally appropriate to use for a French cake. I like that the pan has perfectly straight, not flared, sides. It’s longer and slimmer than the standard 9×5, so I was sure to check it in the oven plenty early.
The ingredients are lovely and fragrant, and the cake smells so good out of the oven, that it’s hard to wrap it up and let it sit overnight like Dorie suggests. It’s less buttery and heavy than a pound cake but has a similar delicious crust. This cake is good on it’s own or with a sauce. (I’m going to try it in early summer as a strawberry shortcake base.) If you can’t eat it all up over the weekend, don’t worry because it freezes nicely. Dorie also says stale slices are good toasted, although I don’t plan on testing that out this time.
For the recipe, see Baking Chez Moi by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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a whisk and a spoon 
This looks delish!
Comment by Baking With Gab— January 27, 2015 #
Yummy! Stat warm!
Comment by DesignsbyJeanneR— January 27, 2015 #
Looks delicious! I must give it a go.
Comment by The Tezzy Files— January 27, 2015 #
Perfectly perfect, as always…love the shape so that pan is a winner. I wish I could see what that pan looks like, I might need to get one of those!!
Comment by Kayte— January 27, 2015 #
I bought it online several years back and now don’t remember where it came from. A Google image search didn’t turn it up. It’s not as tall as a traditional Pullman pan (and doesn’t have a lid), but looks quite similar in blue steel.
Comment by steph (whisk/spoon)— January 27, 2015 #
Well, shucks…I do love the shape of that loaf! 🙂
Comment by Kayte— January 27, 2015 #
Oh my gosh–I looked very closely at the sides of the pan and found a tiny Matfer logo on it…which took me to their website, and I think it is the larger of the two on this page…http://www.matferbourgeatusa.com/exopan-sliced-bread-mold-4
Comment by steph (whisk/spoon)— January 27, 2015 #
I went to the website and looked at the pan and they have a lot of sizes…I really like the straight sides and the height/width combinations. Thanks…I am going to order a couple of them.
Comment by Kayte— January 27, 2015 #
Yes! I’m assuming it’s straight-sided, although it doesn’t specify, but the the fruit cake slices they picture look straight. Now I’m thinking about a smaller one, too, for 1/2 sizes recipes. 😊
Comment by steph (whisk/spoon)— January 27, 2015 #
Wait…I really want the recipe for this one!!
Comment by varinaj— January 27, 2015 #
Love the look of your cake!
Comment by Joyce, kitchen flavours— January 27, 2015 #
I love the shape your cake came out! Adorable. I used to live in Connecticut— hope the storm is kind to you-
Comment by gigipoo— January 27, 2015 #
this cake looks great! looks so yummy!
Comment by Tania— January 27, 2015 #
It looks great!
I hope you are in one of the areas that took less of beating down there. We didn’t get any snow last night, but I just looked out my window at work and the skies have opened up and we’re getting it now. (Fingers crossed that it doesn’t last long)
Comment by Cher— January 27, 2015 #
Yummy! Excellent photograph 🙂
Comment by Notes from Kimberley's Kitchen— January 27, 2015 #
Hi! I baked with you through TWD Baking: From My Home To Yours and would love to jump in with BCM as I just purchased the cookbook. I hoped you would be baking through it! You are posting the items here each month to complete-is that correct? So excitied!
Comment by Julie Berg— January 27, 2015 #
Hi Julie. That’s great–we’d love to have you bake with us! Visit the tuesdayswithdorie.com site, and there you’ll find the schedule of what we’re making each month (Feb’s recipe schedule was just posted the other day) and where to leave links to your posts. You’ll want to look for the posts with “BCM” in the title (because we’re also still baking from “Baking with Julia”), and we post on the second and fourth Tuesdays of each month.
Comment by steph (whisk/spoon)— January 27, 2015 #
Your cake looks wonderfully delicious, and so pretty!! Happy Tuesday!
Comment by bakeawaywithme.com— January 27, 2015 #
I love the shape of your cake! I loved how wonderfully fragrant it was both before and while it baked.
Comment by Zosia— January 27, 2015 #
I love that you used a French pan. It does give the cake a lovely shape!
Comment by Leah— January 27, 2015 #
I love the shape of your pan! What a lovely results!!!
Comment by thatskinnychickcanbake— January 27, 2015 #
I love the shape and beautiful golden color of your cake. Hope you are staying safe and warm!
Comment by Amy— January 27, 2015 #
I like that you thought about the color of your pan to go with the French inspired cake! That made me smile :0)
Cheers to you.
Comment by Rachelle Weymuller@caramelizelife.com— January 28, 2015 #
I love your picture and love the shape of your cake! I noticed right away, before I even read it was a different pan.
Comment by isthisakeeper— January 28, 2015 #
Your loaf shape looks great — and French steel is very apropos!
Comment by Margaret— January 28, 2015 #
Your cake looks lovely – and how wonderful to be able to bake it in a French loaf pan.
Comment by Cakelaw— January 29, 2015 #
Great looking cake! It looks super cute unflared!
Comment by sbb jen— January 29, 2015 #
Wow I love this!
Comment by Shannon— January 29, 2015 #
That cake is adorable. Of course you need a French pan for a French cake =)
Comment by Karen @ Karen's Kitchen Stories— January 29, 2015 #
That is the cutest loaf pan. You are right that the kitchen did smell good while this cake was baking.
Comment by Diane Zwang— January 29, 2015 #
Looks so good. That pan sounds lovely too.
Comment by Henri P— January 29, 2015 #
a weekend cake – how great I read this post on a Friday afternoon, so it´s not too late to bake one!
Comment by sabine— January 30, 2015 #
Love the shape of your cake! I think it will make a wonderful base for strawberry shortcake.
Comment by Cathleen | My Culinary Mission— January 31, 2015 #
Your pan gives the loaf a beautiful shape! I think this will be perfect with strawberries and cream in the summer.
Comment by Teresa— February 2, 2015 #
Love the idea of using this as base to strawberry shortcake! I am looking forward to the recipe!
Comment by Stephanie— February 4, 2015 #
Your pan sounds fantastic and perfect for this cake. I love vintage and unusual bakeware and I find that Dorie’s recipes are perfect for using them.
Comment by goldenlifephx— February 6, 2015 #
Yum! looks fantastic!
Comment by thesimplysweetproject— February 13, 2015 #