Oh drat. Always a day late on posting. I could've done it last night but the Husb made some sashimi (woo who!) and we had some sake (double woo who!). Oh such lovely, delicious yuzu sake that made me quite sleepy and happy. But yes, this cake was very easy to make and it smelled amazing when you put the ingredients together.
However, the flavors were very subtle once completed. I thought the brown butter and vanilla would be more prominent, but it wasn't. Wah wah. The good thing is that it's still a good cake. Very much like a pound cake, but denser and not at all oily.
I didn't try it until the next day, but it definitely tasted better after toasting the slices. Also, it does a good job soaking up syrups. I had it for breakfast with some lilikoi syrup and it was quite yummy.
For the recipe, you can find it in Baking Chez Moi by Dorie Greenspan and also, you can check out the blogroll for more weekend cakes!
Love the shape and inside shot of your loaf, so pretty. I think I need to make it again so I can try the toasting bit...everyone is saying how great it is toasted. Syrup just sends it over the top...lol!
ReplyDeleteYour loaf looks lovely. I thought it smelled better than it tasted also, but as you said, it was still good.
ReplyDeletelilikoi syrup--yum! a perfect looking cake!
ReplyDeleteDid you use vanilla beans? paste? or extract? I've heard some thought it was too much and it sounds like you would like more? I used beans and extract as well as the optional rum and thought the flavor was just right. Either way your cake turned out beautifully.
ReplyDeleteSo many people tried it toasted and loved it…I am doing that next time! ;)
ReplyDeleteThose are the neatest slices that I have seen :-)
ReplyDeleteI am going to have to try this toasted. Sounds delicious.
That's a great photo! Lilikoi syrup sounds delicious, too!
ReplyDeleteI loved the cake, but I agree, the flavours could have been more pronounced. The aromas, however...heavenly! And your syrup idea is a great one!
ReplyDeleteLooks so pretty! I will have to try it toasted next time I make it, as everyone raved about it that way.
ReplyDeleteSuch a nice shaped loaf! The rum was the prominent flavor in my cake. Next time I'll leave it out. Lilikoi - new to me - will have to look that up.
ReplyDelete