|Brown Butter Gooey Butter Spice Cake with Sparkling Cranberries and Cream|
Recipe by: Willow Bird Baking with sparkling cranberries adapted from Bakers Royale
Yield: serves 4-6
1 cup cake flour
3 tablespoons granulated sugar
1/3 cup butter, cold
1 1/4 cups granulated sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup all-purpose flour
2/3 cup minus 2 tablespoons evaporated milk
2 tablespoons brandy
1/4 cup light corn syrup
1 teaspoon vanilla
1 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/2 cup chopped dates
1 cup chopped toasted pecans (to toast, bake at 350 degrees F, tossing occasionally, for 4-6 minutes)
Sparkling Cranberry Topping Ingredients:
1/3 cup granulated sugar
1/3 cup water
2 cups fresh cranberries, room temperature
1 1/2 cups granulated sugar (some coarse sugar if you have it, and some regular, for rolling)
2 cups heavy whipping cream (with a glug of brandy mixed in, optional)
NOTE: If you don’t have a skillet, I believe you can bake this in a greased 9-inch square baking dish (I’d use a glass one if you have it, and check it early and often. Remove when there’s some jiggle left.) Let us know how it goes if you try it this way for all the other skilletless people!
Prepare the sparkling cranberries: Cook the 1/3 cup granulated sugar and 1/3 cup water together over medium-high heat until simmering (not boiling). Remove from the heat and let cool a couple of minutes so cranberries won't burst. Pour in cranberries and mix to coat them. Spread the cranberries out on a cooling rack using a slotted spoon and let them dry for an hour, spreading them out as much as possible. Roll the cranberries in small batches in the coarse sugar first, and then in the regular granulated sugar to finish coating. Allow the cranberries to dry in a clean area at least 1 more hour. I prepared these the night before and let them dry, very lightly covered, overnight.
Brown the butter for your gooey butter cake filling: Put the 1 1/2 sticks of butter in a saucepan over medium heat. Melt it and heat until the butter begins to brown. Begin swirling so it will cook evenly. Brown it to a dark amber and then pour it out into a shallow dish. Stick this in the freezer to firm up a bit. When firm, set it out to soften slightly while you make the gooey butter cake crust.
Make the crust: Preheat oven to 350 degrees. Whisk together cake flour and sugar in a medium bowl. Cut in the 1/3 cup butter with a pastry cutter or two knives until the mixture resembles fine crumbs and starts to cling together. Press the mixture into the bottom (this step is a lot harder than it sounds, but be patient and use the back of a spoon to help spread/press the mixture down. I also stuck mine in the fridge for a bit to make the butter less sticky) and up the sides of a 10-inch cast iron skillet.
Make the filling: In a small bowl, whisk together the flour, cinnamon, cloves, and nutmeg. In a separate large bowl, cream together the butter and sugar until fluffy and pale yellow (about 2-3 minutes). Mix in the egg until just combined. Alternate adding the flour mixture and evaporated milk, mixing after each addition. Mix in the corn syrup, brandy, pecans, dates, and vanilla. Pour the filling into the crust and sprinkle the top with powdered sugar.
Bake and assemble the cake: Bake for 25 to 35 minutes or until cake is nearly set (mine was probably ready around 30). Some jiggle is fine — do not overcook! It’ll finish setting up as it cools. Let it cool in pan for 2 hours. In the meantime, beat heavy cream to stiff peaks (with a glug of brandy if you'd like). Pile heaps of freshly whipped cream into the center of your cooled, set gooey butter cake, garnish with a few sparkling cranberries, and serve.
To see my response -- the only one I could muster, because what can you say? -- to last week's events, hear about my very first class of students, or see more Gooey Butter Spice Cake photos, please head over to Willow Bird Baking!
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