Tuesday, January 27, 2015
TWD BCM Brown Butter and Vanilla Bean Weekend Cake
Have I told you all about Paul's fascination with the French language? I took 6 years of French in middle and high school and was a member of the National French Honors Society. I was also told by my French teacher that I spoke French with the worst American accent of anybody she had ever tried to teach. As soon as I finished high school, I decided to avoid the French language for as long as I possibly could. Paul, on the other hand, absolutely loves the French language. His ancestry is French Canadian, and he loved French in high school. He continued French in college, and lived in France for a while after college. He reads French books and listens to French radio for fun. When Charlotte was born, he decided to try to speak to her mainly in French. I wasn't thrilled about it (I thought she wouldn't learn English as quickly), but quickly gave in. Her English is much better than her French, but she does understand many French words and uses some of them appropriately (which, in my unbiased opinion, is very cute!) . I normally skim Dorie's recipe head notes to get right to the instructions. Paul, on the other hand, loves hearing the background of the recipes and the other tidbits about life in France. He was especially interested in this week's header. Funny that with all of their precise expressions, the French steal "weekend" from English!
Anyway, on to the cake. My favorite thing about this being a brown butter cake is that the butter doesn't need to be at room temperature to start. For me, that's often the hardest step of making a cake. I skipped the rum (we were out), and use vanilla paste instead of the vanilla bean. I liked this cake plain, but liked it better with whipped cream and some brandied figs that I canned last year. It was good fresh, but even better toasted. This is a great basic cake, and I'm happy to have it in my repertoire.