Simple pound cake gets an upgrade with a drizzle of warmly spiced browned butter-strawberry syrup.
Butter Cake with Browned Butter Strawberry Syrup
Makes 10 to 12 servings
- 3 cups unsalted butter, softened and divided
- 3½ cups sugar, divided
- 4 large eggs
- 4 cups all-purpose flour
- 1¾ teaspoons kosher salt
- 1 teaspoon baking powder
- 1⅓ cups whole milk
- 1 teaspoon vanilla extract
- 4 cups quartered fresh strawberries
- ¼ teaspoon ground cardamom
- ¼ cup light corn syrup
- Preheat oven to 325°. Spray a 15-cup Bundt pan with baking spray with flour.
- In a large bowl, beat 2 cups butter and 3 cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In another large bowl, sift together flour, salt, and baking powder. In a small bowl, stir together milk and vanilla. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 1½ hours.
- In a small bowl, stir together strawberries, cardamom, and remaining ½ cup sugar. Let stand at room temperature until strawberries have softened, about 1 hour. Drain strawberries, reserving ½ cup strawberry juice.
- In a medium saucepan, melt remaining 1 cup butter over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat; whisk in corn syrup and reserved ½ cup strawberry juice. Serve syrup and strawberries with cake.
When baking, use room temperature butter, eggs, and milk to produce the fluffiest results.