Sometimes there is just nothing to say.
I made brown butter cakes — tiny, individual loaves finished with a silky glaze.
Other than that, I don’t have much to add.
I could tell you about the time I nearly set the oven on fire while broiling salmon. My husband was annoyed; I was on the phone and, apparently, talking through the whole thing as I pulled a smoking sheet from the oven and blew on it — still mid-conversation and yelling “OMG my salmon’s on fire.” A very twenty-something moment.
And do people even say “cell phone” anymore?
I could also talk about the massive closet and drawer purge I’m in the middle of — piles of clothes on the floor, clusters of hangers to trip over, big trash bags leaning against the walls waiting to be taken away. It’s chaos and not quite frustrating enough to finish the job yet.
But really, the point: I’m not usually a pound cake person, and these tiny loaves converted me. They’re soft and dense, yet light and airy — flavored with brown butter and vanilla bean, then finished with more brown butter and vanilla in the glaze. Perfect for breakfast, lunch, dinner, or anytime you need something comforting.
Because they’re mini, you can justify enjoying more than one. Life rules.
Mini Brown Butter Vanilla Bean Pound Cakes
adapted from a vanilla lime pound cake • makes 4 mini loaves
Ingredients:
- 3 large eggs
- 3 tablespoons milk
- 1 tablespoon vanilla extract
- 1 vanilla bean, scraped (or 1 tablespoon vanilla bean paste)
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
Method:
- Heat a small saucepan over medium-low and add the butter. Whisk until melted, then stir continuously until the butter browns and brown bits form on the bottom (about 5 minutes). Remove from heat and let cool slightly, then chill in the refrigerator 10–15 minutes until just barely solid but still soft.
- Preheat the oven to 350°F. In a bowl, whisk together the eggs, milk, vanilla extract and scraped vanilla bean until combined.
- In the bowl of an electric mixer, combine flour, sugar, baking powder and salt. With the mixer on low, add the browned butter (scrape the pan well to include the brown bits) and mix until incorporated; the mixture may still look slightly dry.
- Add half of the egg mixture and mix on medium for 30 seconds. Add the remaining egg mixture in two additions, mixing 30 seconds after each. Scrape the bowl and mix another 30 seconds if needed.
- Fill each mini loaf pan about 3/4 full. Place pans on a baking sheet and bake 30–35 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean. Cool slightly, remove from pans, and pour the glaze over the loaves.
Brown Butter Vanilla Bean Glaze
- 1/2 stick (1/4 cup) unsalted butter
- 1/2 vanilla bean, scraped (or 2 teaspoons vanilla bean paste)
- 1 1/4 cups powdered sugar
- 2–3 tablespoons milk
Glaze method:
- In a small saucepan over medium-low heat, melt the butter and stir until it browns and brown bits form (about 5 minutes). Remove from heat and let cool slightly.
- In a bowl, combine the browned butter, vanilla and powdered sugar, whisking until a paste forms. Add milk, one tablespoon at a time, whisking until you reach a pourable glaze. If it’s too thick, add a little more milk; if too thin, add more powdered sugar.
- Pour the glaze over cooled mini loaves and let set before serving.
Because they’re small, you can enjoy more than one — and that’s one of the best parts.