Caramelized Brown Butter Cake

Caramelized Brown Butter Cake 1 1/4 cups (3 sticks) unsalted butter 1/2 cup milk 5 large eggs 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 1/2 cups sugar 1/2 teaspoon salt 1/2 teaspoon vanilla In a heavy skillet, on low heat, melt butter until it begins to foam. Stir for about 5 minutes, until it turns golden brown and smells nutty. Transfer to a large heatproof bowl and allow to cool in the fridge until solid, for about 30 minutes. Once solid, remove from fridge and set aside to bring back to room temperature. Preheat oven to 350° F and place oven rack in lower middle section of oven. Butter a nonstick 8 x 4.5 inch loaf pan and dust with powdered sugar. Whisk browned butter until it becomes creamy, then add sugar and continue whisking 3-5 minutes, until well combined and creamed. Whisk in eggs, one at a time, making sure each is thoroughly combined before adding the next. In a separate bowl, combine flour, salt and baking powder, then slowly whisk flour mixture into creamed butter mixture until well combined. Slowly whisk in milk and vanilla, and continue to whisk until smooth. Transfer batter to loaf pan and bake for 30 minutes. Remove from oven, loosely cover with foil, then continue baking for 20-25 minutes. Allow cake to cool in the pan for 10-15 minutes, then transfer, upside down, to a serving platter.