Brown Butter Cake
Adapted from the August 2010 Daring Bakers Challenge.
Ingredients
19 tbsp unsalted butter
1/4 cup + 1 tbsp millet flour (1.80 oz)
3 tbsp brown rice flour (1.30 oz)
1/3 cup + 1 tbsp tapioca starch/flour (1.80 oz)
1/3 cup + 1 tbsp sweet rice flour (2.10 oz)
1 tsp xanthan gum
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup packed brown sugar (3.90 oz)
1/3 cup sugar
4 eggs
1/2 tsp vanilla

Steps

Preheat oven to 325 degrees Fahrenheit and grease a 7 by 11 inch pan.

Place butter in a large (10 or more inches) skillet over medium heat and brown the butter until the milk solids have darkened (not burnt!) and it smells nutty. This is a great resource if you’re having trouble. Be sure to keep your eyes on it the entire time. Pour browned butter into a shallow bowl and freeze until just congealed, which should take 15 to 30 minutes.

Whisk together flours, xanthan gum, baking powder and salt.

In a large bowl, beat the browned butter, brown sugar and sugar together with your hand or stand mixer. Beat until light and fluffy (about 2 minutes). Beat in the eggs one at a time, making sure to incorporate them fully and scrape down the bowl between each. Add vanilla until just incorporated.

Stir in the flour mixture until just combined.

Scrape batter into prepared pan, smooth the top and rap the pan on the counter. Bake for about 25 minutes, until the cake is golden brown and a toothpick inserted into the centre comes out clean.

Let cool in pan (on rack) for 10 to 15 minutes, before running your knife along the edge and turning onto a rack, allowing to cool completely.