Brown Butter-Polenta Cake with Maple Caramel

Ingredients

• •¾ cup unsalted butter
• •¾ cup pure maple syrup
• •2 cups almond flour
• •1 cup quick-cooking polenta
• •1½ teaspoon baking powder
• •1 teaspoon kosher salt
• •¾ cup sugar
• •3 whole large eggs
• •½ cup heavy cream
• •½ cup sour cream
• •1 piece candy thermometer

Cooking Instructions

1. 1.

   Preheat oven to 350°F. Butter a 9"-diameter cake pan and line bottom with a round of parchment paper; butter parchment.

   5 min

2. 2.

   Melt 3/4 cup butter in a medium saucepan over medium heat, then cook, stirring often, until butter foams, then browns (do not let burn), 5-8 minutes. Pour into a medium bowl; let cool. Chill brown butter until cold.

   20 min

3. 3.

   Fit a clean medium saucepan with thermometer and bring maple syrup to a boil over medium-high heat; cook until thermometer registers 265°F (syrup will be thicker and a shade darker). Pour into prepared pan and spread with an offset spatula or a spoon to cover bottom; let cool (syrup will harden as it sits).

   15 min

4. 4.

   Whisk almond flour, polenta, baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat chilled brown butter and 3/4 cup sugar until very pale and fluffy, 5-7 minutes. Add eggs 1 at a time, beating to blend between additions. Beat until light and fluffy, about 4 minutes. Reduce speed to low, gradually add dry ingredients, and mix just to combine. Scrape batter into pan; smooth top.

   15 min

5. 5.

   Bake until cake is golden brown and pulls away from sides of pan, 50-55 minutes. Transfer pan to a wire rack; let cake cool in pan 20 minutes. Turn out onto rack and let cool completely.

   75 min

6. 6.

   Using an electric mixer, beat heavy cream, sour cream, and remaining 1 tablespoon sugar in a medium bowl until soft peaks form. Serve cake with whipped-cream mixture.

   10 min

7. 7.

   DO AHEAD: Cake can be baked 1 day ahead. Store tightly wrapped at room temperature.