Pomegranate Crumble Butter Cake
Soft, buttery with so many textures: this brown butter cake is layered with pomegranate compote, topped with a crisp brown sugar crumble and finished with a soft pink pomegranate glaze and it’s just so, so good ♡
Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
My Latest YouTube Video
Welcome to shivangi kooks! Here I share easy and delicious vegetarian recipes that’ll make you go: this is just so so goood!
More Recipes
Pomegranate Crumble Butter Cake
0.0 out of 5 stars (based on 0 reviews)
servings
9
prep time
20 min
cook time
30 min
Ingredients
Pomegranate Compote
- 1½ cups (240 g) pomegranate seeds
- 3-4 tbsp (40-50 g) sugar
- 2 tsp lemon juice
Brown Butter Vanilla Cake
- ½ cup (120 ml) milk
- ½ tsp white vinegar or lemon juice
- ½ cup (120 g) condensed milk
- ¼ cup + 2 tbsp (90 g) butter, around 75 g browned
- ½ tbsp vanilla extract
- 1 cup (120 g) all purpose flour
- ½ tbsp cornstarch
- 1 tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
Crumble
- ½ cup (60 g) all purpose flour
- ¼ cup (50 g) brown sugar
- 3 tbsp (40 g) butter, melted
Pink Glaze
- 1/2 cup (60 g) icing sugar
- 2 tbsp fresh pomegranate juice
Instructions:
- Make the compote: Add pomegranate seeds and sugar to a pan and cook on medium low heat for about 7–10 minutes, mixing occasionally till the fruit releases its juices and the mixture turns slightly syrupy. Once it looks glossy and lightly thickened, take it off the heat and mix in the lemon juice. Let it cool completely, it will thicken further as it cools.
- Brown the butter: Add butter to a saucepan and let it cook on low heat, stirring frequently till it starts to foam and turns golden brown. It is important to be careful in this step since once the butter starts changing colour, it can burn very fast. As soon as it turns golden or light brown, take it off the heat as the residual heat of the pan will continue cooking it. Let it cool for 5-10 minutes.
- For the vanilla cake: In a small bowl, mix milk with vinegar or lemon juice and let it sit for about 5 minutes so it curdles slightly and turns into buttermilk. In another bowl, whisk together the wet ingredients: condensed milk, buttermilk, cooled brown butter and lots of vanilla.
- Sift in all the dry ingredients: flour, cornstarch, baking powder, baking soda and a pinch of salt. Whisk until you have a smooth batter.
- Make the crumble: In a bowl, add all purpose flour, brown sugar, melted butter and a pinch of salt. Mix using a spoon or your fingers until you get a crumbly mixture with a few larger clumps.
- Layer the cake: To a greased and lined baking dish, add a layer of the prepared cake batter (about ¼ of the batter). Spoon over some of the cooled pomegranate compote. Repeat this layering- batter, then compote until all the batter is used up. Using a toothpick or skewer, gently swirl the batter so the compote is slightly mixed in. Top evenly with the crumble.
- Bake: Bake in a preheated oven at 180°C for 30-35 minutes or till a toothpick inserted in the centre comes out clean and then let the cake cool down completely.
- Make the glaze: In a bowl, mix together icing sugar and fresh pomegranate juice until you get a smooth, pourable glaze.
- Serve: Drizzle the glaze over the cooled cake. Top with a little extra pomegranate compote if you like, slice and enjoyy!
Recipe Video
Leave a Comment
There are no reviews yet. Be the first one to write one.
