Cinnamon Brown Butter Loaf Cake with Maple Glaze

Cake

• ¾ cup unsalted butter
• 1.5 cups flour
• 1.5 tsp cinnamon
• ½ tsp baking soda
• ¾ tsp salt
• ¾ cup brown sugar
• ¾ cup white sugar
• 4 eggs
• 1 tsp vanilla extract
• 2/3 cup sour cream

Maple Glaze

• 2 Tbsp butter, melted
• ¼ cup powdered sugar
• 2 Tbsp real maple syrup
• 1/8 tsp salt

Cake:

Preheat oven to 350° F. Prepare Pirouette Loaf Pan with baking spray or butter and flour. Heat butter in heavy skillet over medium heat mixing constantly until milk solids are browned. Transfer into a shallow bowl and freeze until cooled but not congealed, about 10-15 minutes. Combine flour, cinnamon, baking soda, and salt. Set aside. Cream together brown butter and sugars for 1-2 minutes until fluffy. Add eggs one at a time, combining thoroughly after each. Mix in vanilla and sour cream. Add flour mixture and mix until just combined. Pour into prepared loaf pan, filling no more than 3/4 full. Tap gently on counter to remove air bubbles. Bake for about an hour or until toothpick comes out clean when inserted into center of cake. Let cake cool 10 minutes before inverting onto a cooling rack.

Glaze:

While cake is cooling, whisk together melted butter, powdered sugar, maple syrup, and salt in a small bowl. Pour immediately over your cooled loaf cake.

Note: If glaze becomes too thick, microwave for 5 to 10 seconds and stir until it become pourable.