Description
A rich and moist cake made with brown butter and dates, perfect for tea time.
Ingredients
Scale
- 1 cup (225 g) unsalted butter
- 1 cup (200 g) packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (150 g) pitted dates, chopped
- ½ cup (120 ml) boiling water
- ½ cup (50 g) chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- In a saucepan over medium heat, melt the butter. Cook until it turns golden brown and has a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- In a small bowl, combine the chopped dates with boiling water. Let soak for about 10 minutes, then drain excess water.
- In a large mixing bowl, combine the browned butter and brown sugar. Whisk until combined. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined. Gently fold in the soaked dates and nuts if using.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.
Notes
- For added flavor, sprinkle a little cinnamon or nutmeg into the batter.
- This cake pairs well with tea or coffee.
- Store leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: Brown Butter Date Tea Cake