Talk about improving on perfection! Pound cake paired with blackberry bourbon sauce? More, please.
Brown Butter Pound Cake with Blackberry Bourbon Sauce
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 sticks butter
1 cup brown sugar
1 cup sugar
2½ cups butternut squash, sweet potato, or pumpkin puree*
1 teaspoon vanilla
For Blackberry Sauce:
2 cups frozen blackberries
½ cup sugar
⅓ cup bourbon
3 tablespoons orange juice
1 tablespoon cornstarch
Vanilla ice cream, optional to serve with finished poundcake
Preheat the oven to 350℉. Spray a nonstick bundt pan with cooking spray.
In a medium bowl whisk together flour, baking powder, baking soda, and salt.
In a medium skillet, melt butter over medium-low heat and cook, swirling the pan occasionally, until the butter starts to foam and gives off a nutty smell. When you swirl the pan you should see brown bits in the bottom. Scrape the butter and brown bits into a large bowl.
Beat sugars into browned butter until smooth. Beat in squash, sweet potato, or pumpkin puree. Beat in eggs one at a time until incorporated, then beat in vanilla. Fold dry ingredients into wet ingredients until smooth, and scrape into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 60-75 minutes. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.