Simple Brown Butter Cake with Nectarines and Raspberries
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 125g (or ½ cup + 3 teaspoons) brown butter, softened at room temperature
  • 165g (or ¾ cup + 4 teaspoons) granulated sugar
  • 2 large eggs
  • 125ml (or ½ cup + 1 teaspoon) milk
  • ½ teaspoon vanilla extract
  • 225g (or 1¾ cup + 3 teaspoons) self-raising flour
  • ¼ teaspoon salt
  • 3 nectarines
  • 80g (or ⅔ cup) frozen raspberries
  1. Preheat your oven to 160°C/320°F (standard oven setting). Line a 24-cm (9-inch) cake pan with baking parchment. You can make the parchment stick to the sides of the pan with a little bit of butter.
  2. NOTE: I find that the batter rises more evenly when the cake pan is lined with parchment. Simply buttering the pan will often result in a very domed cake.
  3. Using a mixer, cream together the brown butter and the sugar in a medium-sized bowl, until the mixture has become slightly pale and fluffy (this should take a few minutes). Add the eggs one at a time, mixing until incorporated after each addition and scraping the sides of the bowl with a rubber spatula when needed. Add the milk, the vanilla, the self-raising flour and the salt, and stir the mixture with a spoon or a rubber spatula, until the flour has become absorbed by the liquid. Mix with the mixer until the batter is completely smooth.
  4. Pour the batter into the prepared cake pan. Wash the nectarines and cut them into little pieces. Place the nectarine pieces on top of the batter and sprinkle the raspberries (still frozen) on top. Try to completely cover the top of the batter with the fruit.
  5. Pop in the oven for about 50 minutes, or until a tester inserted in the center of the cake comes out clean. Serve either warm of cold, with or without whipped cream or vanilla ice cream.
Tip: check out my post on 'Brown Butter Spread' for details on making brown butter.
Recipe by The Tough Cookie at