BCM: P & Q Brown Butter and Vanilla Bean Weekend Cake

What do you need to know about this one?  Have you made it?  What do we need to know?

PS – I was lucky enough to receive an advance copy of the book.  This is the first thing I made from the book.  Then I made it again.  It is amazingly simple and SO delicious.

21 thoughts on “BCM: P & Q Brown Butter and Vanilla Bean Weekend Cake

  1. Brand new to Tuesdays with Dorie, but am making this next weekend… I can’t wait! Catching up with Paletes de Dames this weekend. 😎

  2. I made this last night, but I thought mine turned tasting more like rum than vanilla and butter (I used less than 2 Tbsp). I think I’ll leave out the alcohol next time.

  3. I think I overbaked it – a common failing of mine – so it was quite dry. I like it toasted with butter, but probably won’t make again because it is pretty plain and I have other similar recipes that are either simpler or tastier.

  4. I baked my cake in a Bundt cake pan on Wednesday, unmolded, cooled and wrapped in plastic to serve tonight (Friday)after dinner. I just cut a piece to try and I’m definitely underwhelmed. The recipe says it will be good for 4 days, so I was thinking, maybe the flavor would improve over that period. My weekend cake is too sturdy, borderline dry without any overly discernible fantastic flavor. It’s just ok with tea and for dessert I think it would need a sauce, ice cream or something extra to make it special. I’m not sure I will post this one on my blog because even though I have a few good pictures, I’m feeling conflicted about posting a recipe Im not crazy about with no recipe to boot!

    • I think the baking tray is to help insulate the cake and prevent it from burning on the bottom. I preheated my oven with my baking stone in it and then placed the pan on a tray one rack above it. It baked very evenly and there were no browning issues. Where I had problems apparently was with the mixing; my cake came out with tunnels in it and I suspect that whisking in the dry ingredients bit by bit to prevent lumps was the culprit.

  5. I made this tonight but omitted the rum. I wanted the butter and vanilla flavored to really stand out. I sliced a pice off the end just to taste it and thought it was delicious. The end piece was buttery and crispy, almost cookie-like. I wrapped it up tightly in cling wrap and will see how it tastes after sitting overnight.

  6. First recipe as part of the group! I’ll post my link tomorrow. It is delicious the next day in the toaster! Yummers- Mine didn’t rise as much as I had hoped, but I think it is because I am using French ingredients for an American recipe (much more exploration needed on my part— but any advice is welcome). I used Madera instead of Rum because my husband said he would drink the Madera I didn’t use. I don’t think that made a difference. Mine baked exactly 65 minutes and I tented just before 30 minute mark. Looking foreward to a piece tomorrow!

  7. Pingback: “What do you mean, there’s no more flour?” And other kitchen disasters. |

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