Brown Butter Berry Cake

Taking a break from all that peanut butter recipes, I bringing you a mixed berry cake today. I can`t believe it`s almost Spring! California has been full of sunshine (hence, our terrible drought) so I`ve been thinking of berries!

If you`re an avid recipe collector/reader, I`m sure you have heard of the famous blueberry boy bait cake. It was a Pillsbury 2nd place winning recipe back in 1954 (junior division)!! Apparently, this family recipe had an effect on teenage boys! Which, could make sense. I mean, a way into a man`s heart is through his stomach, right?

I knew I had to try this cake. I mean, if it`s good enough to bait boys…totally kidding. I`ve seen it crop up on multiple occasions for years. Since the serving size is too large for my family, I never made it until I found the perfect opportunity when I was invited to a potluck!

I tweaked the recipe, but it`s still a wonderful cake. I love the berries in the cake, especially with a hint of ground cinnamon. I enjoyed the cake with some sliced strawberries and a cup of milk (because I eat every dessert with milk!). You can definitely just use only blueberries, but I wanted a mix of blueberries and raspberries in the cake batter. Then, I topped each slice with some strawberries. I would avoid the bigger berries, like strawberries and blackberries in the actual cake batter though, since they might produce a soggier cake.

So, enjoy this lovely, moist, and crumbly cake in Winter, because we just can`t wait for Spring in a few days. 🙂

Brown Butter Berry Cake (Boy Bait)
Adapted: America’s Test Kitchen Best Summer Desserts| Yields: 1 9x13in pan (12 servings)| Level: Easy | Total Time:  80 minutes | Print
          2 cups all purpose flour
          1 tablespoons baking powder
          ½ teaspoon ground cinnamon
          1 teaspoon salt
          1 cup unsalted butter
          ¾ cup brown sugar, packed
          ½ cup granulated sugar
          3 large eggs
          1 cup whole milk
          ½ cup frozen mixed berries (blueberries, raspberries, etc)
          1 tablespoon all purpose flour (Optional)
          ½ cup all purpose flour
          ½ cup brown sugar, lightly packed
          2 tablespoons granulated sugar
          ¼ teaspoon ground cinnamon
          pinch salt
          3 tablespoons unsalted butter, cold & cubed
          ½ cup frozen mixed berries
1.       Preheat oven to 350°F. Preheat oven to 350°F. Line a rectangular 9×13 inch nonstick baking pan with parchment paper, or grease well.
2.       In a small saucepan, brown your butter: Over medium heat, melt the butter. Whisking occasionally, let the butter turn into an amber color. It will foam a little. Once it subsides and brown specks appears at the bottom of the pan, it will begin to have a nutty aroma. Once butter turns a light golden brown color, transfer to a bowl to cool. (I stick it in the freezer to make it cool faster–about 5-10 minutes.)
3.       In a medium bowl, whisk together the flour, baking powder, ground cinnamon, and salt. Set aside.
4.       In a bowl with electric mixer, combine brown butter, brown sugar, and sugar well.
5.       Mix in the eggs, one at a time and beating after each addition, until just combined.
6.       Add in 1/3 of the flour mixture, mix. Then, beat in half of the milk. Repeat with flour, milk, and flour, beating in between each addition.
7.       (Optional: In a small bowl, toss frozen berries with the flour)
8.       Fold berries into the mixture.
9.       Pour mixture into prepared pan.
10.   In a medium bowl, combine flour, brown sugar, sugar, cinnamon, and salt.
11.   Using a pastry cutter, or two forks, cut in the butter.
12.   Sprinkle frozen berries randomly throughout cake.
13.   Sprinkle topping evenly on top of batter.
14.   Bake for 45-50 minutes, or until toothpick inserted in the center of cake comes out clean.
15.   Allow cake to cool in pan for 20 minutes before cutting into squares for serving.
          Tossing the berries in a little bit of flour will prevent them from sinking to the bottom.
          I didn’t thaw my berries, I don’t think it’s necessary when baking with them.