Baking Bliss! Brown Butter Pecan Cake

[@lanceharsh7025]

Best brown butter demonstration I've seen. Thanks😂

[@EastSider48215]

It really was, right?

[@donnarion1147]

At the point in the video when you had beat the icing in the stand mixer but before you added anything else, you asked what did the consistency remind you of - at that point with the ingredients used (corn syrup instead of sorghum and excluding whiskey) and then cooling and beating it, you had what was called penuche in my family. If you had placed it in a greased pie plate and refrigerated it, you would have had a fudge-like candy. A couple of dollops of peanut butter could have been added after the beating. In the days of 50 cents allowance, my father used to pay me $2.00 to make this (mom could never get hers to set). Mouth-watering video! Thank you! All the best, Donna

[@llchapman1234]

Thanks for sharing the memories 😊

[@genie5251]

I love penuche. My mother could make a batch of it that was to die for. I love a good penuche even more than chocolate fudge.

[@donnarion1147]

@@genie5251 Me too! Now I've made my own mouth water and I'm thinking a batch would be a good Labor Day project.

[@donnarion1147]

@@llchapman1234 🙂

[@letsdancefish2081]

Es el jocoque un buen sustituto del buttermilk?

[@beck769]

Winner, winner, Chicken wants some CAKE!! And a big glass of milk!

[@TamarLitvot]

I was sorry we couldn't actually see Chicken.

[@wmschooley1234]

Glen: Nice cake. But really loved the Canadian Coast Guard ship cap in today’s video HMCS William Hall Nec timemus nec vacillamus (Latin for 'We do not fear or falter') We do not fear or falter might be a catch phrase for your cooking philosphy. Respectfully, W.S.

[@i_am_blur]

+1 re: the cooking philosophy. As a funny, southern homecook I watch on KZbin says, "Don't be scared! Just get in there!" 😂

[@WastrelWay]

Thank you. I couldn't read his cap. Since the only clue was "it's Canadian" I figured it was "rout the mouse out of the spout".

[@GoingGreenMom]

Thank you! I zoomed in and was like, I don't even know what language that is. 😂

[@258hal]

Actually is a Navy (RCN) vessel

[@wmschooley1234]

@@258hal Thanks for the clarification. It was the designation as AOPV 433 as an offshore patrol vessel and her call sign CGWH that lead me to believe she was a Canadian coast guard vessel instead of a Canadian navy vessel Respectfully, W.S.

[@davetarpley3740]

I totally agree about not overdoing frosting. Cupcakes in my youth were not 50% frosting, as they are these days.

[@susanmacdonald4288]

In my family, the cake is only there to keep the icing from sticking to the fork, lol!

[@sloopy5191]

I'm all over this one! And....We NEED to see more of Chicken the Cat.

[@LizH-fs3ky]

So glad you mentioned kefir as a buttermilk substitute. I have been using kefir for 3 or 4 years now as a buttermilk substitute since I make my own milk kefir. We definitely enjoy it more than vinegar and milk which is what I used to do because it was all I had.

[@samradwan5720]

Same here Love drinking kefir and adding to overnight oatmeal. How do you make your kefir, would like to try making it. Thank you😊

[@RoddieH]

I was waiting for the buttermilk substitute rant and you did not disappoint!

[@BlackoutCreature]

I use plain kefir in my baking all the time as a substitute for things like milk, buttermilk, yogurt, sour cream, etc. It's pretty versatile and, unlike most milk products, it will usually last in the fridge for like 3-4 months instead of two weeks.

[@kathleenstetler609]

I thank you for your comment. I did not know this but now will give it a go.

[@kst6959]

Great tip!

[@pjbiii]

Thanks for everything Glen! Been watching you since before Pandemic started. Now my toddlers watch you too. “Hi Jules!” & “Hi friends!” are common saying from my two-year old. Try memberships, I’ll be there.

[@quazorgemash]

Well fine, I'll make this tonight

[@ebinom8112]

My mouth is watering. How I wish I could pop into the studio and grab a slice. 🤤

[@kaysmyth7099]

Some times I do not like watching your video because I drool so much. This cake is one of them it looks wonderful. Your wife is the lucky women in the world to get to eat all this food. Please keep up the great videos I know they are a lot of work. We do love them.🦩

[@sharlenezuhlke1561]

I’m impressed, I know you don’t like to frost a cake. Well done.

[@GoingGreenMom]

Vanilla.... measured with love, just like I like to do.

[@canuckled]

I like your HMCS William Hall hat with Inuit letters

[@melissaweyrick5311]

Just saw a video and she used dry milk powder. She browned it in a non stick pan on low, stirring constantly. Let it cool and put it in a jar. She tested it in a cake mix from a box and it did make a noticeable difference. I'm going to try it with cookies. She only used a couple tablespoons for a box cake.

[@adamwelch4336]

To bad my grandma died 😢 she loved pecan cake 🎂 I'm going to cook this in her memory! 😎

[@rabidsamfan]

I always like seeing what is happening in the pan when there is visual/audible point where I should do something. But somehow I didn’t think “now take it out of the hot pan” before. This will help. Looks so good!

[@NicoleDentelle]

you had me at browned butter! So delicious, often unknown or underrated, until tasted!

[@lesliemoiseauthor]

OMG. I'll be right over. I actually whimpered a few times during the video. 😂

[@i_am_blur]

😂

[@dianne8929]

😂😅😊

[@julieschneider5973]

YES! This comment perfectly describes my feelings! When he was making that frosting?? Let’s just say that I needed a moment alone 😅

[@lesliemoiseauthor]

@@julieschneider5973 This. 💯this!

[@christinedreams8099]

Bwahahaha

[@oldnan6137]

Yes, delicious! We made it this weekend for Labor Day! Not a crumb left! Should have made two!!!!!!❤

[@nycbearff]

When the water is all cooked out of the butter, but it is not yet brown, it has changed at the molecular level and has become ghee, used extensively in Indian cooking. If you're doing this to make ghee, rather than as part of a recipe for something else, pour off the ghee, leaving the brown solids behind (they turn brown just before the butterfat browns, it's a primary sign that it's done), and it is ready to fry with, use in baking, or add to stews or casseroles for flavor. I pour it through a fine sieve to make sure the solids are removed. It is shelf-stable, and will keep at room temperature for a month or two, or in the fridge for a long time. And it has a high smoke point, good for frying at temperatures where butter will burn. If you let it cook longer, until the butterfat browns, like it does in this video - that's still ghee, still very usable, still tasty, still shelf-stable, just browner than traditional ghee makers like. The browned (not burnt) butter solids are very tasty too, with a strong buttery caramel flavor, and can be used in baking or in other dishes. Or, I confess, eaten with a spoon as a guilty pleasure. Where I live, commercial ghee is hard to get, so I make my own, cooking a kilo of butter at a time. I like the flavor, what it adds to food, the convenience, and the fact that it's shelf stable for so long at room temperature (even here, where room temperature is fairly high). There are lots of videos on making ghee - but they are mostly overly complex. The method shown here is simple and works great - although that was not Glen's intent. As a side note, I use a slightly lower temperature to cook it than here, but that just lets me end it at just the right point more easily. Glen's method is great.

[@stevenelson2641]

Nothing is better than browned butter!

[@PhilIpp88]

This recipe sounds heavenly! 😍 The browned butter must add such a rich flavor, and that frosting with a splash of whisky is pure genius. Can’t wait to try this out! 🍰🔥

[@MassiveDynamic9]

Oh boy. You had me at brown butter pecan cake! Then he said whiskey! I nearly jumped into the tv.

[@beastmastreakaninjadar6941]

I hadn't noticed it before (though the paddle's been discussed), but that flex edge paddle you use also having a curve to push the ingredients down is a brilliant idea.

[@Dobbin1010]

This looks like just the ticket for my taste buds. Thanks

[@CarbonSickle]

Glen, I'll be honest, I haven't the slightest clue what your hat says, but I think to most Canadian's it is distinctively aboriginal. Loving the apron by the way. Would you consider monetizing your knowledge? A master class would be most brilliant

[@VioletWithey]

Looks like a soft caramel. ❤ We have a bottle of maple and bourbon syrup. OMG it's the best! I would use that in this frosting.

[@kaitlynx1388]

This looks absolutely to die for - oh the yumminess 🌺🧡💚🌺💚🧡🌺

[@BrLambert]

Thanks for the detail with browned butter, I have a tendancy to shy away from those recipes. Cake looks great and the icing --can't wait to try something different

[@AnonymousMusing]

The half recipe for the frosting looks perfect.

[@EastSider48215]

Glen: What does that look like to you? Me: Really smooth peanut butter. Hang on, that would be absolutely delicious on a peanut butter cake.

[@jfh2112]

That is an absolutely beautiful cake, Glen. Outstanding work.

[@Senax79]

Thanks so much. Now I know what cake to make for my mums birthday next week. 👍

[@NotKev2017]

Before you started adding the icing sugar/powdered sugar to the frosting, the consistency was rather like a soft caramel stage. And I can imagine that is exactly what it tastes like too. And to comment on those who mentioned penuche. My dad loved it. He never got his to set up properly like my grandma did. It was always an iffy confection. Very dependent on the weather type of candy.

[@Count_Smackula]

Looks like you've provided the answer to "What kind of cake am I going to bake next?"

[@DownSpriggLane]

It reminded me of caramel! Looks fantastic!!

[@ubombogirl]

looks divine! winner, winner...but not chicken's dinner! 😉😹😻

[@cleementine]

😄

[@TheDriftwoodlover]

Cannot wait! I had saved a recipe for same name cake a few weeks ago.

[@patmos68]

I've seen a lot of baking recipes using brown butter, never cooked one. The only thing I have ever used browned butter was to make what we call " Macaronia Orphana" which is just spaghetti with browned butter and mizithra cheese, pecarino romano will also work if you cannot get mizithra. The cake looks great, just the right amount of icing. Love your show.

[@TamarLitvot]

Making my mouth water -- I want that cake! I love pecans, I love brown butter, I love molasses flavor.

[@cindyann072]

Made this cake today. Amazing- super sweet. Tastes like a New Orleans Praline.

[@joannedrogue9432]

Thank you for this!y great Grandmother made one similar

[@gabriellew6467]

So enticing - that will be the next cake I’ll bake. Thank you 🤗

[@maryobrien4415]

There were several times this past winter when it was impossible to get buttermilk. I used yogurt instead and it worked great. I even used vanilla yogurt for scones and it was nice. I now keep dried buttermilk on hand, add it to the dried ingredients and then add the liquid. Much easier than keeping buttermilk on hand.

[@karenmoberg421]

This is fabulous. We used all brown sugar and sour cream buttermilk. And added 2 T whiskey in cake with vanilla...no icing for us. Thanjs for a great lesson on brown butter!

[@ltodd79]

Oh man. Now you've done it. Beautiful result.

[@gjbondhowe139]

Mmmmmm! If it's like Macintosh toffee, I'm in!

[@NorthernMike-1]

Bourbon would be awesome in this

[@Hopalong..75]

Growing up on a farm and churning alot of butter, liquid left over from the churning process is basicly skimed milk with bits of butter floating in it, that's buttermilk. The stuff you buy at the store is cultured buttermilk I use the dry powdered buttermilk that you can just mix with water and it's similar to natural buttermilk.

[@Camper-kw5yr]

I made spruce tip syrup this spring. What an amazing flavour that is. That would be awesome in this. Now I am going to have to make it.

[@danhallatt4954]

This reminds me of a cake-version of Ms. Mary Bobo's Town Square Chess Squares. Especially when you mentioned adding whiskey to the icing (which I have added to the squares as well!)

[@Stephenrsm7600]

Glenn, uour cake looks Amazing, I want a slice!!! Yummo!!

[@thunder25256687]

Oh wow that looks amazing ☕ a slice for me please 😋

[@cedarrockcabin3633]

No way could I make this cake let alone have it in the house. I'd eat all the icing out of the bowl. If I had the cake, I'd eat the entire cake by myself. 😋

[@murlthomas2243]

The cake looks divine! Thanks for brown butter demo. Somehow, I think I’ll still burn it.

[@TheMTOne]

You always make some really delicious looking cakes.

[@ralphjenkins1507]

Yummy ❤

[@colleenbertino2595]

I buy powdered buttermilk, works great

[@lindsaythegreat]

Same! I keep a little bit in a glass jar in the fridge, and the bulk of it in the freezer to keep it as fresh as possible, given I use it so rarely.

[@kellybryson7754]

Man! That looks tasty!

[@KittyKeypurr]

Yum! 🤤

[@samradwan5720]

Yes Glen, kefir is waaaaay better thank buttermilk😊 Love the cake ❤

[@joanne26]

OMG I wish I was in your kitchen I bet the smell of that cake is 😄😄😄😄❤️❤️❤️ I use buttermilk in my cakes It’s a raising agent In England the supermarket sells in 300ml pots I wish tech would invent smelly vision ❤️❤️❤️❤️❤️

[@achimfuss4117]

Tried the milk with vinegar/lemon juice thing a few times as a buttermilk substitute, wasn`t really my thing. After I have seen Glen`s video a few years back about substitutions for buttermilk I tried kefir and was convinced. I think he said about it, that kefir is everything, that north american buttermilk wants to be ;). Kefir is certainly easier to get for me in Germany.

[@juliemeanor6531]

Yum❤

[@pAceMakerTM]

24:05 the dread use to hit when I was in school and had a job I didn’t enjoy. I love what I do now, so the dread is long gone 🎉

[@countesscable]

The consistency looks like Dulce de Leche.

[@1One2Three5Eight13]

When you said that you weren't sure if the butter's colour change would show up on camera it could be seen in streaks as you stirred it, from the butter coming up on top of the foam.

[@gonzalopineiro9147]

Glen you are the first person to say that about buttermilk, here in argentina the stores dont sell it. So ive always "made it" with lemon juice and milk. Thanks!

[@happydaylike4342]

I wish I could reach through the screen and grab a piece. ❤️

[@penelopedeotte6127]

Thank you for that lesson!

[@MeMe-Moi]

Buttermilk can also be used when making whipped potatoes or scalloped potatoes to give an almost sour cream flavor with less fat, so using up a liter of buttermilk isn't too hard. Once I make this cake and a batch of buttermilk biscuits, I will probably have just enough to make one of those potato recipes.

[@JeanneLugertLadyTatsLace]

mmmmm Love browned butter. I make my own ghee too, but in our family we have a recipe for dumplings and traditionally over several generations you serve them with browned butter. mmmmmm so good.

[@cindyglass5827]

I'm secretly debating getting a T-shirt made up that says ... 'Everything's Better with Browned Butter' : ) jk btw BUT the 1st time I tried Mashed Potatoes at our friends over 20 years ago - to find out they had Browned Butter in them - I was SOLD ! : )

[@taylornation320]

My dad would die for this. I may make this with a splash of bourbon and a bit of cream cheese added to the icing.

[@phranerphamily]

Julie's sarcastic "Really?" when you mentioned wanting to tweak the cake recipe made me chuckle for well over an hour

[@ldg2655]

Yum………….watching this, I was mentally taking stock on what I have on hand….. LOL

[@nopenope1]

ha, I was thinking I don't like buttermilk but I would use Kefir, which I always have in the fridge. It's so much better, for my tase buds ;) and then Glen pulles the Kefir card, too xD

[@pamelabraman7217]

Love Kefir 😋

[@boshkodjordjevich7424]

Excellent video. Thank you.

[@susy7036]

Glen: What does that look like to you? Me: Cajeta...I definitely want to make this cake.

[@annies2416]

I was having a cup of tea while watching, and I wanted to reach through the screen to grab a piece to go with it! Thanks Glenn! I will be making this cake!😍😋🥰 PS Just curious, why did you add the vanilla to the frosting when you had added the rye?

[@annies2416]

Oops. sorry Glen. My friend has two “n”s in his name.

[@kathybromley8084]

Yum

[@jeraldbaxter3532]

Thank you!😊

[@owlyus]

I agree that milk plus vinegar is not the same as buttermilk, but milk plus a good vinegar does do wonderful things in a cake or a quick bread in a pinch. I'm big on the Filipino vinegars, sugarcane or coconut or whatnot

[@gonzalopineiro9147]

That caramel looks just like dulce de leche!

[@XOXOLOLA100]

You guys are so cute 🥰 The cake looks awesome- added it to my list 😊

[@lisamoore6804]

Oh that looks really good. The frosting looked like straight up caramel.

[@janem3575]

LOL. I"m known, in my circle, as the one who scrapes off most of the frosting on cakes!

[@callioscope]

Your video needs smellovision! My husband wants to know if I am baking this tomorrow. I said he would have to wait until it cools off and is no longer 90 degrees. I did say I would make one of your small cakes and he is okay with that. Here’s a mistake I made with browned butter recently. I had toasted milk powder and that was fine. My plan was to add the powder to browned butter to deepen the flavor. However, you must add it AFTER you pull the butter from the heat, not before. I did it before and burned the whole batch. Made it properly and it worked like a charm. The toasted powder is great to shake on top of vegetables, popcorn, or to add it to batters. It was great in corn bread and in snacking cakes.

[@robine6337]

I buy powdered buttermilk. It must sit in fridge awhile to really become buttermilk. I much prefer cake with very little frosting also. My family prefer the frosting to the cake!

[@ChixieMary]

Awesome video! What does the brown butter, sugar, etc look like? CARAMEL! It's a caramel icing. Candy ❤

[@normarossi8843]

I would have made this cake with walnuts.😊

[@Mark_Nadams]

This cake could be called Pecan Penuche Cake. Or substitute pralines and it's Praline Penuche Cake.

[@Ejvan3376]

❤❤❤

[@jilllengler-ck8bw]

I always thought you had to use baking soda, not baking powder when you used buttermilk. Least that's what all the pancake recipiess say. My father in law's birthday cake was always chocolate with caramel or penuche frosting, which is what you made. I think the cake is just there ro support the icing!

[@jkbrown5496]

Browning butter if very educational for cooking. You boil off the water which keeps the temp at 100C. When the water is gone, the temp rises quickly into and if not careful past then browning phase. It's all about heat management. It is basically what you are doing in all cooking. I do 3 sticks of butter in a 10" pan on a glass top, resistance element stove. That type of top and heat source is important. as well as the pan bottom thickness, for managing the residual heat in the browning phase. I usually put my butter in the pan and let the pan warm then turn it off. The butter melts and I don't have to pay attention. A lid helps. Later, for the browning, I just use high heat as I have to be there for the whole 8 or so minutes. As the butter heats, you get what I call the "scum" top, the wet milk solid in the thin but dense layer on top. Then boiling starts with the near 1 cm size bubbles. Stir in this phase to dampen eruptions by spreading the water pockets around. For me starting on a cold stove top this is boiling happens from about 3 to 5 minutes after I put heat to my pan. Then things quieten. The "large" bubbles decrease and a dense foam starts rising. I kill my heat at this point as the temperature is starting to shoot up as the water is gone. I stir to keep the foam from overflowing the pan (if really threatening lift pan off hot stove). With the foam still thick, stirring will bring up brownish streaks. You are now determining how brown you want. I generally keep stirring with the pan on the hot stove surface till the foam has receded and a trail hold for long enough to see into the oil after the spatula is dragged through. At this point, I pour off the very, very hot butter (around 350F) into a 2-cup pyrex measuring cup to stop additional heat. This is about 7 to 8 minutes from when I started by turning on the heat. Now you can let it sit to cool naturally with an occasional stir. Or I've started wrapping a wet paper towel strip around it to use evaporative cooling. Steam starts rising from the towel quickly. Near room temperature, I put it in the fridge to solidify to soft serve when I can stir up the browned milk solids into suspension in the fat. Then pour out on a cold quarter sheet pan lined with parchment, back in the fridge to soft solidify more before cutting into squares for Butter Bites (very addictive). When hard solid, I put them in a ziploc bag. If using induction or gas, you will have to use the heating longer as they have less residual heat in the stove top.

[@lschaming2841]

Do you toast your pecans before baking with them? I find that gives a really lovely, more noticeable pecan flavor.

[@SpotofTeaPlease]

I was going to say this, too. All that work to add depth through browning of the butter, and he *doesn't* toast the pecans? I'd eat the cake anyway; it looks delish!