Make the crumb topping: Put the butter in a medium skillet and place over medium-high heat. Once the butter melts, continue cooking, whisking occasionally, until the butter foams and then starts to smell nutty, 3 to 5 minutes. As soon as you see light brown flecks on the bottom of the skillet (these are the milk solids caramelizing), remove the pan from the heat and use a heatproof rubber spatula to scrape the butter and all the browned bits on the bottom of the pan into a medium bowl. Whisk in the cinnamon until smooth, then place the bowl in the freezer for 10 minutes, stirring two or three times while it chills, to cool the butter until no longer warm.
"cake" - Google News
May 09, 2020 at 06:01AM
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Brown Butter-Cinnamon Crumb Cake Recipe - Los Angeles Times
"cake" - Google News
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