Brown Butter Kentucky Butter Cake Recipe for Moist, Rich Dessert

Cake:

• 1 cup (226 grams) salted butter
• 3 cups (375 grams) unbleached cake flour
• ½ teaspoon (1.5 grams) kosher salt
• ¼ teaspoon (1 gram) baking soda
• ¼ teaspoon ground nutmeg
• ¾ cup (180 grams) sour cream, room temperature
• ¼ cup (60 grams) whole milk, room temperature
• ½ cup (96 grams) butter-flavored shortening
• 3 cups (600 grams) granulated sugar
• 6 large eggs (300 grams), room temperature
• 2 teaspoons (8 grams) butter-vanilla emulsion or vanilla extract
• ½ teaspoon (2 grams) rum emulsion or rum extract
• ¼ teaspoon (1 gram) almond emulsion or almond extract

Glaze:

• ½ cup (113 grams) salted butter
• ¾ cup (150 grams) granulated sugar
• ¼ cup (60 grams) water
• ¾ teaspoon (3 grams) butter-vanilla emulsion or vanilla extract

1. For the cake: In a skillet over medium heat, melt the butter and cook until it turns a deep golden brown and gives off a nutty aroma, 5 to 7 minutes. Stir or swirl occasionally. Remove from heat and pour into a heatproof bowl. Refrigerate, stirring every 20 minutes, until the butter cools to room temperature, about 70°F to 72°F (21°C to 22°C).
2. Preheat the oven to 325°F (160°C). Generously spray a 15-cup bundt or tube pan with baking spray that contains flour.
3. In a large bowl, whisk together the cake flour, kosher salt, baking soda, and ground nutmeg. In a separate small bowl, whisk the sour cream and milk until smooth.
4. In the bowl of a stand mixer fitted with the paddle attachment, combine the cooled brown butter and the shortening. Mix on medium speed for 3 minutes. Scrape down the bowl, add the sugar, and mix for another 2 minutes.
5. Add the eggs one at a time, making sure each is fully incorporated before adding the next. After the second egg, scrape down the sides, then add two more eggs. Scrape down the bowl after the fourth and again after the sixth egg.
6. Add the butter-vanilla, rum, and almond emulsions or extracts and mix until the batter is light and smooth, 1 to 2 minutes.
7. Add half of the dry ingredients and mix until combined. Stir in the sour cream and milk mixture until fully incorporated. Add the remaining flour mixture and mix briefly, about 20 seconds. Scrape the bowl and mix until the batter is smooth, 10 to 15 seconds.
8. Pour the batter into the prepared pan and smooth the top into an even layer.
9. Bake until the cake is golden and a wooden pick inserted near the center comes out clean, about 1 hour 10 minutes to 1 hour 30 minutes.
10. For the glaze: While the cake bakes, brown the butter for the glaze in a saucepan over medium heat. Add the sugar and ¼ cup (60 grams) water, stirring until the sugar dissolves. Stir in the butter-vanilla emulsion or vanilla extract.
11. When the cake is done, while still hot in the pan, poke holes across the top with a wooden skewer. Slowly pour half of the warm glaze evenly over the cake. Let the cake rest in the pan for 10 minutes, then invert it onto a wire rack. Use a pastry brush to evenly coat the cake with the remaining glaze. Allow the cake to cool completely. Store in an airtight container for up to 5 days.

Note: Britney prefers flavoring emulsions to extracts. Extracts are typically alcohol-based, while emulsions are water-based. Because water does not evaporate as quickly as alcohol when heated, emulsions often deliver a stronger, longer-lasting flavor and aroma in baked goods.