75 minutes
This deliciously moist cake combines the nutty richness of browned butter with the subtle crunch of cornmeal, balanced by the tang of yogurt.
0.25 sticks
cups
Plain Whole-Milk Yogurt, at room temperature
cups
teaspoons
Large Eggs, at room temperature
each
teaspoons
teaspoons
teaspoons
teaspoons
cups
Fine Or Medium Cornmeal
cups
1. Prepare the Oven and Pan
Start by preheating your oven to 350ºF (175ºC). Butter a loaf pan, and line it with parchment paper to ensure easy removal.
2. Brown the Butter
Place the unsalted butter in a large pot over medium heat. Allow the butter to melt, and then continue cooking it until it turns a golden brown. This process takes about 3 to 7 minutes.
3. Combine Wet Ingredients
Once the butter has cooled slightly, whisk in the sugar, yogurt, and vanilla extract. Mix until smooth and then add the eggs, incorporating them one at a time.
4. Mix the Dry Ingredients
In the same pot, whisk in the baking powder, baking soda, salt, and nutmeg. Add the all-purpose flour and cornmeal, stirring until just combined.
5. Bake the Cake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 45 to 55 minutes, or until the cake's top is golden and a toothpick inserted into the center comes out clean.
6. Cool and Unmold
Allow the cake to cool in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the cake out gently.
Use a light-colored saucepan to gauge the color change, stir constantly, and let the brown butter cool slightly before use.
Preheat the oven, evenly spread the batter, and start checking for doneness 5 minutes early with a toothpick.
Opt for fine or medium grind for a delicate crumb and use fresh, high-quality cornmeal for better flavor.
Avoid overmixing to prevent a tough cake and fold in additions like fruits or nuts gently.
Utilize full-fat yogurt for a richer cake texture and bring ingredients to room temperature for smoother batter.
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