Browned Butter and Orange Skillet Cake
 
Makes 1 (12-inch) cake
Ingredients
  • ½ cup (113 grams) Browned Butter, softened
  • 1 cup (220 grams) firmly packed light brown sugar
  • 1 teaspoon (4 grams) vanilla extract
  • 1 teaspoon (4 grams) orange extract
  • 4 large eggs (200 grams)
  • 1 teaspoon orange zest
  • ¼ cup (60 grams) fresh orange juice
  • 2 cups (250 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking power
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • Candied Orange Slices (recipe follows)
  • ¼ cup (80 grams) apple jelly
  • ¼ cup (60 grams) orange liqueur*
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 12-inch cast-iron skillet with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat Browned Butter, brown sugar, and extracts at medium speed until flu y, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in orange zest and juice.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined after each addition. Spoon batter into prepared skillet, smoothing top with an o set spatula. Arrange Candied Orange Slices over batter.
  4. Bake until a wooden pick inserted in center comes out clean, about 45 minutes. Let cool in pan for 10 minutes.
  5. In a small saucepan, stir together apple jelly and orange liqueur. Cook over medium heat, stirring constantly, until mixture is smooth. Brush over cake and oranges. Let cool for 1 hour before serving.
Notes
*We used Grand Marnier.
Recipe by Bake from Scratch at https://bakefromscratch.com/browned-butter-orange-skillet-cake/