I used this recipe as the base for the cake and made a simple vanilla poppyseed glaze for the top. And because I’ve always used Challenge Butter for baking anyway, when they reached out to me about being an ambassador for them I immediately said yes. I like using them because their European style butter line has this rich, creamy texture and flavor to it that you just can’t find for the same price point in other brands. It’s easy to work with, quickly makes a great creamed sugar base for cakes and cookies, and is absolutely *amazing* when turned into brown butter. They also were the first US butter brand to implement a no-rbST policy, aka no weird hormones added to the poor cows and their subsequent butter, thank you very much.
They’re currently having a Real Summer, Real Flavor contest where you can play a fun little wheel game and possibly win products, cash, and coupons for Challenge Butter, Good Cook, Langers Juice, and Mrs. Cubbinson’s. But they were kind enough to offer up a special giveaway along with Good Cook for all of you here. The winner will receive 1 Stir Fry pan, 1 Cookie Sheet, 1 Ice Cream Scoop, 1 Turner, 1 Spoon Baster, 1 Slotted Spoon, 1 Corkscrew, 1 set of Mini Clip Magnets, and coupons for free Challenge Butter products.
To enter please use the rafflecopter widget below, the deadline for entries is 11:59 pm Pacific Standard Time August 12th. Best of luck everyone!!
Black & Blueberry Brown Butter Cake
Vanilla Poppy Seed Glaze
First, brown the butter. When making browned butter, it is best to use a stainless steel pan so that you can see the color of the butter change. Heat the butter in a large shallow frying pan over medium heat until melted. Swirl the pan around a bit every couple minutes to help it cook evenly. Over a period of several minutes, you’ll notice the foam at the top of the butter start to change from light yellow to a dark tan. Once it reaches the dark tan stage and the butter looks light brown and golden, smell it. It should smell nutty and similar to toffee. Remove from heat and set aside.
Preheat the oven to 350 degrees Fahrenheit. In the bowl of an electric mixer fitted with the paddle attachment, mix together the brown butter, eggs, and sugar until blended. Add the vanilla extract and milk and mix until combined. Set aside.
In a large bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon. Gradually add the flour mixture to the batter, mixing at medium-low speed until fully incorporated. Add the blackberries and blueberries and stir in by hand. Evenly distribute the batter between 2 well-greased and lightly floured 8-inch cake pans.
Place the pans in the oven and bake for 40-50 minutes, or until they’re golden around the edges and a toothpick inserted into the cake comes out clean (don’t insert it into a berry bit though, that will always come out rather jammy). Allow to cool for 10 minutes before removing the cakes from their pans and setting them on a wire rack to cool completely.
Once the cakes have cooled, prepare the glaze. Whisk together the powdered sugar, milk, and vanilla extract until smooth. Add the poppy seeds and whisk until they’re evenly distributed throughout the glaze. Drizzle 1/3 off the glaze over the first (bottom) layer of the cake. Place the second layer on top of it and drizzle with the remaining glaze. Garnish with the fresh blueberries and blackberries and serve.