Brown Butter Spice Cake Recipe

Name: Brown Butter Spice Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup unsalted butter; 1 tablespoon hazelnut oil; 1 1/2 cups whole wheat pastry flour; 1 teaspoon baking soda; 1 teaspoon garam masala; 3/4 teaspoon ground cinnamon; 1/2 teaspoon fine sea salt; 1 cup muscovado sugar; 2 large eggs; 1/2 cup pureed roasted squash; 1/4 cup whole milk; 1/3 cup toasted sliced almonds; 1 1/2 tablespoons muscovado sugar

Servings: persons

1/2 cup unsalted butter
1 tablespoon hazelnut oil
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon garam masala
3/4 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1 cup muscovado sugar
2 large eggs
1/2 cup pureed roasted squash
1/4 cup whole milk
1/3 cup toasted sliced almonds
1 1/2 tablespoons muscovado sugar

1
Place a rack in the top third of the oven and preheat to 350 degrees F (175 degrees C). Butter and flour a 9x5-inch loaf pan.
2
Melt butter in a small saucepan over medium heat; simmer, stirring frequently, until butter is browned, fragrant, and foamy, with brown bits in it, 10 to 20 minutes. Stir in hazelnut oil. Set aside until cool but not set.
3
While butter is cooling, sift whole wheat flour, baking soda, garam masala, cinnamon, and salt into a large bowl.
4
Whisk 1 cup sugar, eggs, squash, and milk together in a smaller bowl. Whisk in the still-melted butter. Fold in the flour mixture and most of the almonds.
5
Pour the batter into the prepared pan. Sprinkle remaining almonds and 1 1/2 tablespoons sugar on top.
6
Bake in the preheated oven until edges have browned and center is set, 50 to 60 minutes. Do not overbake; cake should be moist.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup unsalted butter, 1 tablespoon hazelnut oil, 1 1/2 cups whole wheat pastry flour, 1 teaspoon baking soda, and more.

Yes, Brown Butter Spice Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Brown Butter Spice Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions