Some of you all may remember that we went on a little family friendly road trip to Virginia Wine Country at the beginning of April. (Yes, I know I still owe you all one more post from that trip of what fun and family friendly things you can get into in Virginia wine country. I promise you... it's coming. It's definitely late. But it is indeed coming. ;) )
When my husband and I first stayed at the Briar Patch Inn in Middleburg before we were married, we happened upon this wonderful farm to table restaurant, the Hunters Head Tavern just 15 minutes from the Inn. I am a HUGE fan of farm to table restaurants. The fresher the more local, the better if you ask me. My husband had what he swears was THE BEST bacon cheeseburger he has ever had in his life there. We knew we would be making an appearance there for dinner again when we made plans for the road trip with the kiddos this time. It was the one major splurge that we had planned for, but we knew it would be money very well spent.
After my dinner of delicious pasture raised roasted chicken, I opted for their Brown Butter Sour Cream Crumb Cake that was topped with a sweet roasted pineapple sauce and served with a scoop of vanilla ice cream. Just one bite and I knew this was something that I would most definitely have to re-create in my own kitchen at home.
It is kind of like a sophisticated, deconstructed pineapple upside-down cake, if you will. ;)
After a little poking around on the internet, I found this recipe for a Brown Butter-Sour Cream Crumb Cake from Food & Wine. I had to put my own little twist on this cake by making it into a bundt cake {shocking!) instead of baking it in a springform pan.
What you will need:
For the crumb topping-
1 stick unsalted butter, chilled and cubed
1/4 cup, plus 2 tbsp sugar
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
For the brown butter cake-
1 1/2 sticks of unsalted butter
2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 1/2 tsp vanilla
1/2 cup sour cream
For the roasted pineapple sauce-
1/2 of a fresh pineapple, peeled & cored & then diced
2/3 cup brown sugar
3 tbsp unsalted butter, melted
1/2 tsp cinnamon
1/4 cup of spiced rum (optional)
For the crumb topping- In a small bowl, combine the cubed butter, sugar, flour, baking soda, and salt. Using a pastry cutter (or 2 forks), cut the butter into the dry mixture until it becomes crumbly. Place in the refrigerator.
For the brown butter cake- Place the butter in a small saucepan and melt it over medium heat. Cook for about 5-7 minutes until the solids in the butter start to turn brown. Scrape the butter and solids into a small bowl and freeze for about 15 minutes.
Preheat the oven to 350 degrees. Generously spray the inside of a bundt pan with cooking spray.
In a medium bowl, whisk together the 2 cups of flour, 1 1/2 tsp baking soda, the salt & nutmeg.
Scrape the chilled brown butter into a large bowl. Add the sugar and beat at a medium speed until light and fluffy. Add in the eggs and vanilla and beat until smooth. Gradually add in the dry ingredients and sour cream, alternating each. Mix well.
Remove the crumb topping mixture from your fridge. Firmly and evenly press the crumb mixture into the bundt pan. Then pour in the brown butter cake batter & use a spatula to spread it out evenly.
Bake for about 35-40 minutes. Be careful not to over bake it! It is okay if there is just a little batter on the toothpick when you go to check the cake after 35-40 minutes of baking. ;)
Let the cake cool before cutting.
How gorgeous is the brown butter cake layer against that buttery crumb topping layer?
For the roasted pineapple sauce-
Preheat your oven to 400 degrees. Spray a glass baking dish with cooking spray. Add your diced fresh pineapple.
In a small bowl, mix together the brown sugar, melted butter, cinnamon, and rum. Pour over top of the diced pineapple.
Roast in your oven for about 15 minutes, stirring once halfway through.
Let the sauce cool slightly before serving it with the cake. You do want the sauce to be warm when serving it.
To serve, just cut a nice slice of the Brown Butter Sour Cream Crumb Cake and serve alongside a scoop or two of vanilla ice cream. Spoon some of the warm Roasted Pineapple Sauce over top.
Perfection! Well, almost. The Hunters Head Tavern version was just a tad bit better, but it is hard to be as delicious as the original. Seeing as how I am not planning on driving over 3 hours every time I am craving a slice of this cake, this recipe will definitely hit the spot. ;)
Have you ever tried to re-create a favorite dessert of yours from a restaurant you cannot visit often? How did your version turn out?
Brown Butter Sour Cream Crumb Cake with Roasted Pineapple Sauce
by
Prep Time: 30 minutes
Cook Time: 50-60 minutes
Ingredients (8-10 slices)
For the crumb topping
- 1 stick unsalted butter, chilled and cubed
- 1/4 cup, plus 2 tbsp sugar
- 1 cup flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
For the brown butter cake
- 1 1/2 sticks of unsalted butter
- 1 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/2 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla
- 1/2 cup sour cream
For the roasted pineapple sauce
- 1/2 of a fresh pineapple, peeled & cored & then diced
- 2/3 cup brown sugar
- 3 tbsp unsalted butter, melted
- 1/2 tsp cinnamon
- 1/4 cup of spiced rum (optional)
Instructions
For the crumb topping
In a small bowl, combine the cubed butter, sugar, flour, baking soda, and salt. Using a pastry cutter (or 2 forks), cut the butter into the dry mixture until it becomes crumbly. Place in the refrigerator.
For the brown butter cake
Place the butter in a small saucepan and melt it over medium heat. Cook for about 5-7 minutes until the solids in the butter start to turn brown. Scrape the butter and solids into a small bowl and freeze for about 15 minutes.
Preheat the oven to 350 degrees. Generously spray the inside of a bundt pan with cooking spray.
In a medium bowl, whisk together the 2 cups of flour, 1 1/2 tsp baking soda, salt & nutmeg.
Scrape the chilled brown butter into a large bowl. Add the sugar and beat at a medium speed until light and fluffy. Add in the eggs and vanilla and beat until smooth. Gradually add in the dry ingredients and sour cream, alternating each. Mix well.
Remove the crumb topping mixture from your fridge. Firmly and evenly press the crumb mixture into the bundt pan. Then pour in the brown butter cake batter & use a spatula to spread it out evenly.
Bake for about 35-40 minutes. Be careful not to over bake it! It is okay if there is just a
little batter on the toothpick when you go to check the cake after 35-40 minutes of baking.
For the roasted pineapple sauce
Preheat your oven to 400 degrees. Spray a glass baking dish with cooking spray. Add your diced fresh pineapple.
In a small bowl, mix together the brown sugar, melted butter, cinnamon, and rum. Pour over top of the diced pineapple.
Roast in your oven for about 15 minutes, stirring once halfway through.
Let the sauce cool slightly before serving it with the cake. You do want the sauce to be warm when serving it.
To serve, just cut a nice slice of the Brown Butter Sour Cream Crumb Cake and serve alongside a scoop of two of vanilla ice cream. Spoon some of the warm Roasted Pineapple Sauce over top.
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