Country Cleaver

Brown Butter Bundt Cakes and Better Butter Better

I dare you.  Just go on and say. Better butter better. Now, five times fast.  Somewhere around take three I think the e’s and the u’s start to become interchangeable but the point remains that butter is in fact better when it comes from Darigold.

Healthy cows, dedicated farmers, and a mission to ensure that sustainable practices and impecable care for cows lead to better butter are factors that set Darigold apart from the rest of the pack. Started in 1918, the Darigold cooperative has grown to include over 500 local dairies that spread out over the entirety of the western states.

And it’s not just superior butter that they produce, but everything from milks, to creams, cottage cheese and recovery drinks. It’s what Darigold does. And they do it well.  As a native PNW’esterner Darigold is sononymous with quality and its a staple in many, many houses. It’s what I grew up with. And for the last 94 years, its what many kids grew up with and they shows no sign of stopping.

What continues to make Darigold a household staple is their determined committement to quality, in rBST-free milk and cream, innovative tools and a willingness to try new things. In 2003, while other manufactuerer’s were content with staying the course of standard butter churns – Darigold stepped out in front and became on of the only dairies in the nation to import a European vaccuum churn by the renounced Simon Freres Company. 150 years of butter churning under their belts means they know what they’re talking about and Darigold followed suit.

While most conventially churned butters contain upwards of 4 or even 6 percent air, the innovative vaccuum churn used by Darigold results in a creamy and smooth butter with less than 1% air. Why would ever want to pay for air? I wouldn’t!

And if you think those seemingly measley few percentage points of air don’t matter? You’d be wrong. Baked goods come out more shapely and stable, and sauces hold that magical and prized smooth consistency longer.  Better butter mixes into batter and doughs more in a velvety way, melding with other ingredients and binding them together in a buttery hug. Yeah, butter hugs right back – hadn’t you heard?

Raise you hands if you want a butter hug! *Shoots hand into the air* I do! Don’t lie, you do too. We all do.

And with a pound cakes like these – I can attest to the magic that better butter creates. The browned butter, nutty smells filled up my kitchen, and wafted around the room in transcent ways. Let’s not get me started on how life altering the butter toffee was either.

The butter toffee liquifies on your tongue and swims with the chocolate in an almost euphoric way.  It’s a “When Harry Met Sally Egg Salad” kinda thing here friends. No foolin’.

Care and passion for their craft go a long way in making better butter better – and the Darigold farmers have really struck gold with this recipe. Buttery, delicious, melt in your mouth GOLD.

Old Fashioned Brown Butter Pound Cake

Yield: 12

Prep Time: 25 Minutes

Cook Time: 25 Minutes for Mini-bundts; 75 Minutes for Standard Bundt

Total Time: 1 Hour for Mini Bundts; 1 Hour 40 Minutes for Standard Bundt

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Ingredients:

1 cup Darigold Butter
2 cups Sugar
5 Eggs
2 1/2 cups Flour
1/2 tsp Baking Powder
1/4 tsp Salt
1 cup Darigold Whipping Cream
2 tsp Vanilla Extract

Directions:

To Brown Butter:
In a saucepan over medium to medium-high heat, melt butter until it foams and turns brown. About 5-10 minutes. Stir constantly. Remove from heat and set aside to cool and begin to solidify.

For Bundt Cake:
Add butter and sugar to a large bowl attached to a stand mixer, and cream together. About 3 minutes. Add in one egg at a time and beat for 30 seconds between addition.
In large bowl, whisk together flour, baking powder, and salt.
With mixer at low speed, alternate adding in flour mixture and whipping cream to the sugar/egg mixture. Stir in vanilla.
Pour batter into a greased and floured bundt pan, or mini-bundt pans.
Place pan into a cold oven and set to 325 degrees. Bake for 25 minutes for mini-bundts and 75 minutes for standard bundt pan. Test bundt cake with a toothpick to ensure they are baked through. Remove from oven and place on wire rack to cool. Remove from pan after 20 minutes and allow to cool on rack completely. Slice and serve.

Lightly adapted from Darigold original recipe.

*Note* This post was sponsored  by Darigold. I was compensated for this post and for recreating this recipe along with shooting the photos. All opinions are my own and I am delighted to represent a wonderful company and hometown dairy brand and staple.

 

   

21 Responses to “Brown Butter Bundt Cakes and Better Butter Better”

  1. #
    1
    Nancy — November 30, 2012 @ 4:39 am

    That’s a lot of sugar and no flour! So which is it? The 2 cups, or the 2 1/2 cups?

  2. #
    2
    Nancy — November 30, 2012 @ 5:27 am

    Much better! Have a great day!

  3. #
    3
    claire @ the realistic nutritionist — November 30, 2012 @ 6:30 am

    How cute are those little nuggets!!

  4. #
    4
    Gina @ Running to the Kitchen — November 30, 2012 @ 6:39 am

    Those are adorable little cakes! I need a mini bundt pan stat. Have so much fun this weekend :)

  5. #
    5
    Lauren @ Climbing Grier Mountain — November 30, 2012 @ 8:17 am

    Yep, going to need at least of dozen of these guys! So pretty!!

  6. #
    6
    Aly — November 30, 2012 @ 8:35 am

    Gorgeous looking cakes! We love Darigold in my house, too, and we only moved out here recently!

  7. #
    7
    Kari@Loaves n Dishes — November 30, 2012 @ 12:17 pm

    These little bundts are so pretty, I love the pan. Will you tell us where it’s from?

  8. #
    8
    Kari@Loaves n Dishes — November 30, 2012 @ 12:17 pm

    Please?

  9. #
    9
    Gerry @ Foodness Gracious — November 30, 2012 @ 1:12 pm

    I ended up just saying better butt :) go figure lol, Nice looking recipe!!

  10. #
    10
    Megan — November 30, 2012 @ 2:27 pm

    Hi, the toffee looks so good. Is there a recipe for it? Thanks.

  11. #
    11
    Alyssa S — November 30, 2012 @ 3:59 pm

    Yes, PLEASE can we have the toffee recipe?!?!
    That looks like something I simply MUST make :)
    Thank you for this wonderful post! (and all your other awesome ones :)

  12. #
    12
    Julia {The Roasted Root} — December 2, 2012 @ 3:47 pm

    These little bundts are freaking adorable! They’d be perfect to bake up for my holiday work party coming up…I need to get me one of those mini bundt molds. Your recipe looks tasty too – perfect to dress up with fruit/caramel/chocolate. And yes, the toffee looks insane-oh…like the commenters above, I’d love the recipe :)

  13. #
    13
    Devon — December 2, 2012 @ 10:44 pm

    Sorry, “renounced” Freres dairy or “renowned”?

  14. #
    14
    Kathryn — December 3, 2012 @ 4:01 am

    These little cakes sound so delicious. How can you go wrong with brown butter?!

  15. #
    15
    Hayley @ The Domestic Rebel — December 3, 2012 @ 8:06 am

    These are too cute, Megan. I love bundts :)

  16. #
    16
    Rachel @ Baked by Rachel — December 3, 2012 @ 12:50 pm

    Next time we all hang out we have to plan a whole day of baking because holy hell someone introduce me to brown butter already?! These look amazing.

  17. #
    17
    amy @ fearless homemaker — December 6, 2012 @ 6:25 am

    Oh my goodness, these look soooo good. You have no idea how much I want one of those cuties for breakfast right now. YUM!

  18. #
    18
    Ellenberry — December 7, 2012 @ 9:44 am
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    19
    Aggie — December 13, 2012 @ 5:47 pm

    aren’t these the cutest little bundts! I have a mini bundt pan and have never used it. I’ve also never made browned butter. I need to join this century don’t I?

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    20
    Luana Alves — September 30, 2014 @ 11:24 am

    Hi, first I would say that I think your lovely work, very very good.
    I’m from Brazil and working with confectionery. I have a hard time finding some utensils. Could you please tell me a store that I can buy in Brazil?
    Thank !!!
    Have a great weekend!

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