Hotel Madeleine is a classic French butter cake, known for its dense, moist crumb and rich vanilla flavor. Unlike the shell-shaped tea cakes, this version is baked as a single loaf or round cake, making it perfect for slicing and serving. It works beautifully because the browned butter adds a nutty depth that complements the sweet vanilla, creating a simple yet elegant dessert.
Ingredients
- 1 cup (2 sticks / 226 g) unsalted butter, plus more for greasing
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (120 ml) whole milk, at room temperature
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch (23×13 cm) loaf pan with butter and dust lightly with flour, tapping out the excess.
- In a small saucepan over medium heat, melt the butter. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 5–7 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the sugar and eggs until pale and slightly thickened, about 2 minutes. Stir in the vanilla extract.
- In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry ingredients to the egg mixture, stirring until just combined.
- Pour in the browned butter and milk, and fold gently until the batter is smooth and no streaks remain.
- Pour the batter into the prepared pan and smooth the top. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Tips
- Brown the butter carefully: Watch it closely after it melts; it can go from golden to burnt quickly. The color should be a deep amber, and the aroma should be nutty.
- Room temperature ingredients: Cold eggs and milk can seize the batter, making the cake dense. Let them sit out for 30 minutes before starting.
- Don’t overmix: Once you add the flour, stir just until combined. Overmixing develops gluten, which makes the cake tough.
- Check early: Ovens vary, so start checking at 35 minutes. If the top browns too quickly, tent loosely with foil.
Serving Suggestions
Serve slices of Hotel Madeleine slightly warm or at room temperature. It pairs beautifully with a dollop of crème fraîche, a spoonful of berry compote, or a dusting of powdered sugar. For a classic French touch, enjoy it alongside a cup of coffee or tea.
Variations
- Citrus: Add the zest of one lemon or orange to the sugar before mixing for a bright, aromatic flavor.
- Chocolate: Replace ¼ cup (30 g) of flour with unsweetened cocoa powder and fold in ½ cup (85 g) of chocolate chips.
- Almond: Substitute ¼ cup (30 g) of flour with ground almonds and add ½ teaspoon of almond extract.
- Rum or Brandy: Stir in 1 tablespoon of dark rum or brandy with the vanilla for a boozy depth.
Storage and Reheating
Store the cake wrapped in plastic wrap at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To serve, thaw overnight in the refrigerator and bring to room temperature. Reheat individual slices in a 300°F (150°C) oven for 5–7 minutes, or microwave for 10–15 seconds.
Frequently Asked Questions
Can I use salted butter? Yes, but reduce the added salt to â…› teaspoon to avoid an overly salty cake.
Why did my cake sink in the middle? This usually happens if the batter is overmixed or the oven door is opened too early. Make sure your baking powder is fresh and bake undisturbed for the first 30 minutes.
Can I make this in a round pan? Absolutely. Use a 9-inch (23 cm) round pan and adjust the baking time to 35–40 minutes.
Can I skip browning the butter? Yes, you can use melted butter, but you’ll lose the nutty flavor that makes this cake special. If you skip it, the cake will be lighter in color and taste.
Is this the same as madeleines? No, madeleines are small shell-shaped sponge cakes. Hotel Madeleine is a larger, denser cake, often served as a dessert or tea cake.
Can I add fruit? Yes, fold in 1 cup of fresh berries or chopped apples before baking. Toss them in a little flour first to prevent sinking.
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