Ingredients

For the Cake:

  • Unsalted butter: 1 cup (2 sticks, 226g), browned and cooled to room temperature
  • All-purpose flour: 2 cups (240g)
  • Baking powder: 2 tsp
  • Baking soda: 1/2 tsp
  • Salt: 1/2 tsp
  • Ground cinnamon: 1 tsp
  • Granulated sugar: 1 1/2 cups (300g)
  • Large eggs: 3, at room temperature
  • Vanilla extract: 2 tsp
  • Sour cream: 1 cup (240g), at room temperature
  • Whole milk: 1/2 cup (120ml), at room temperature

For the Cinnamon-Sugar Topping:

  • Granulated sugar: 1/4 cup (50g)
  • Ground cinnamon: 1 tbsp
  • Melted butter: 2 tbsp, for brushing

For the Optional Glaze (Dulce de Leche or Vanilla):

  • Powdered sugar: 1 cup (120g)
  • Milk: 2–3 tbsp
  • Vanilla extract: 1/2 tsp (or 2 tbsp dulce de leche for a caramel twist)
  • Pinch of salt (if using vanilla glaze)

Equipment

  • 9-inch round cake pan (or 8-inch for a taller cake)
  • Parchment paper
  • Mixing bowls
  • Whisk
  • Saucepan (for browning butter)
  • Spatula
  • Cooling rack

Instructions

Step 1: Brown the Butter

  1. In a medium saucepan, melt 1 cup of unsalted butter over medium heat.
  2. Stir frequently as the butter foams and sizzles. Continue cooking until it turns golden brown and develops a nutty aroma (about 5–7 minutes). Watch closely to avoid burning.
  3. Remove from heat and transfer to a heatproof bowl. Let cool to room temperature (about 30 minutes). You can refrigerate to speed up cooling, but ensure it’s not solid when used.

Step 2: Prepare the Cake Batter

  1. Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. In a large bowl, whisk the cooled brown butter and granulated sugar until smooth and combined.
  4. Add eggs one at a time, whisking well after each addition. Mix in vanilla extract.
  5. Add sour cream and mix until fully incorporated.
  6. Gradually add the dry ingredients in three additions, alternating with the milk (start and end with dry ingredients). Mix until just combined; do not overmix.
  7. Pour the batter into the prepared pan and smooth the top with a spatula.

Step 3: Bake the Cake

  1. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.

Step 4: Add the Cinnamon-Sugar Topping

  1. In a small bowl, mix granulated sugar and cinnamon.
  2. Brush the top of the cooled cake with melted butter.
  3. Sprinkle the cinnamon-sugar mixture evenly over the top, pressing lightly to adhere. For extra crunch, you can sprinkle additional cinnamon-sugar after glazing (if using).

Step 5: Prepare the Optional Glaze

  1. Vanilla Glaze: In a small bowl, whisk powdered sugar, 2–3 tbsp milk, vanilla extract, and a pinch of salt until smooth. Adjust milk for desired consistency.
  2. Dulce de Leche Glaze: Warm 2 tbsp dulce de leche slightly, then whisk with 1–2 tbsp milk until pourable.
  3. Drizzle the glaze over the cake, allowing it to drip down the sides.

Step 6: Serve

  1. Slice and serve the cake as is or with a scoop of vanilla ice cream for extra indulgence.
  2. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices briefly for a fresh-baked taste.

Tips

  • Browning Butter: If the butter gets too dark, strain out any burnt bits before cooling.
  • Make Ahead: Brown butter can be made a day ahead and stored in the fridge. Bring to room temperature before using.
  • Variations: Add a layer of dulce de leche between split cake layers for a churro-inspired sandwich cake.

Nutritional Information (Per Slice, Approx. 12 Slices)

  • Calories: 380
  • Fat: 20g
  • Carbohydrates: 46g
  • Protein: 5g

Enjoy your Brown Butter Churro Cake, a perfect blend of rich, nutty, and cinnamon-sweet flavors!