12 thoughts on “BCM: Tuesday Chatter

  1. I missed the last two recipes, so was glad to get back into it this week. I made the original recipe, which I really enjoyed, and then made a different version in muffin form: Calvados Anise Weekend Muffins with a Blood-Orange Glaze.

  2. YES! This was a hit in our house! I tweeked it by substituting Madera for the Rum. My husband and I have eaten it toasted for the past 2 days!

  3. I’m with you, Pat. I could taste the rum more than the browned butter and vanilla. I feel like I might have overmixed my batter, too; my cake ended up a little dry. That’s nothing that a little ice cream can’t fix, though!

  4. Pingback: Brown Butter and Vanilla Bean~ Weekend Cake| TWD | Caramelize Life

  5. This cake was delicious. Such classic flavors. It tasted very buttery, but I couldn’t really tell that it was browned butter in the recipe. I didn’t use the rum, because I didn’t want it to overshadow the other flavors. I will definitely try it with rum or amaretto next time.

  6. I loved it and it’s so nice to have a recipe like this that’s so quick and easy to make. I tend to think of baking as being complicated and time consuming but there are a lot of options that sure aren’t.

  7. I used only 1 tablespoon of rum after seeing comments from other bakers and that was the right amount for me. It has kept very well and I will make it again for sure. It’s so good with coffe.

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