Brown Butter Cake with Sugared Fig Frosting

 

Since being home at my parent’s house this summer, I’ve been able to spend a lot of time with my mom in the kitchen tinkering with old family recipes. One of the recipes is for a delicious butter cake that people in my family have loved for ages. With a few modifications, I’ve made it my own. What I came up with is a brown butter cake with sugared fig filling and a light crumb coating for the outside.

Believe me, my mouth is watering all over again as I type this up!

Let’s get to it, shall we?

 For The Filling & Crumb Coat:
3/4 cup fig compote

2 tbsp. brown sugar

1 cup butter

3 cups confectioner’s sugar

1/4 cup milk

 

1. Beat the butter in a large bowl until light and fluffy.

2. Gradually add in confectioner’s sugar and milk until mix is light and fluffy.

3. Fold in fig compote.

4. Set aside.

For The Cake:
3 sticks butter

1 1/3  cups granulated sugar

5 eggs

2 cups Cup4Cup

1/2 tsp. salt

2 1/2 tsp. baking powder

1/2 cup heavy cream

1 tsp. Madagascar Bourbon Vanilla
1 tbsp. brown sugar

 

1. Preheat your oven to 350 degrees.2. Mix your frosting per directions above and set aside.

3. In a pan on the stove, heat butter over medium heat until fully melted and slightly fragrant. Remove from heat and let it return to solid form!

4. In a stand mixer (I love my KitchenAid), combine butter, granulated sugar and eggs until fluffy.

5. Mix flour, salt and baking powder in a separate bowl. Sift into KitchenAid mixture.

 

6. When well combined, add in heavy cream and vanilla.

 

7. Mix on low speed until well combined.

 

8. Pour equally into 2-8 inch pans and bake for 20-25 minutes.

*I used two specialty pans made specifically for stuffing cakes! If you are interested, you can buy them here for less than $15!

 

9. Remove from oven and let cool completely.

 

10.  Fill both cakes with sugared fig frosting.

*If you are not using specialty pans, just spread the sugared fig frosting between the two cake halves like a sandwich!

 

11. Stack the cakes.

 

12. Using your leftover frosting mixture, lightly frost, or crumb coat, your cake.

 

13. Garnish with fresh figs or flowers.

 

Enjoy!

 

 

 

If you liked this post, you might also enjoy Lemon Cake with Lavender Frosting or Caramel Pumpkin Dump Cake