Baked: Browned Butter-Green Tea Cake

This loaf is simply scrumptious. Browned butter and vibrant matcha powder elevate a humble, classic pound cake to a nutty, more elegant counterpart. This dense loaf tastes better the day after its baked and the flavors have a chance to develop, so try to show restraint. A dish like this works for any time of day. It’s fabulous at breakfast or brunch; I’ve served it in the afternoon with tea, too. You can even slice and wrap leftovers and freeze them up to a month, then thaw on a whim and serve with ice cream for a simple, quick dessert.

Browned Butter Green Tea Cake Adapted from a recipe by Dorie Greenspan Makes 1 8½-by-4½-inch loaf pan

½ cup (1 stick) butter, plus more for greasing
1¾ cups all-purpose flour
1 scant Tbsp. matcha powder
1½ tsp. baking powder
¼ tsp. sea salt
1¼ cups sugar
4 large eggs at room temperature
½ Tbsp. vanilla extract
1/3 cup (80 ml.) heavy cream

• Preheat the oven to 350 degrees. Butter an 8½-by-4½-inch loaf pan.
• In a saucepan over medium-low heat, melt the butter in a saucepan, swirling occasionally, until it the solids begin to brown and it smells nutty, about 5 to 8 minutes. Remove from heat and set aside.
• In a mixing bowl, whisk together the flour, matcha powder, baking powder and salt. Set aside.
• In another large mixing bowl, beat together the sugar and eggs until pale, about 1 minutes. Beat in the vanilla extract until incorporated, then the heavy cream. Use a spatula to gently fold in the in the dry ingredients. Fold in half the browned butter until incorporated, then repeat with the remaining butter.
• Pour the batter into the prepared loaf pan and bake 55 to 65 minutes, until a knife or skewer inserted into the center comes out clean. (If the top of the cake browns too quickly, tent the top with foil.)
• Let the cake cool completely, then gently remove from the loaf pan. Wrap tightly in plastic wrap and let rest at room temperature 12 to 24 hours before serving.

This article appears in May 2015.