Beurre Noisette and Vanilla Bean cake

I love simple cake, the one that you can bake it with no time, esp. delicious one ^^.
Pound cake is in this category too, it's easy and delicious plus you can turn it into endless different flavours. Change the sugar, add the extract or fruits, there are many ways you can do. This time, we turn simple pound cake into special one, by turning butter into Beurre Noisette. Beurre Noisette is made by melt the butter and heat until milk segment in the butter become brown, the smell of Beurre Noisette will be nutty (be careful when making Beurre Noisette, remove the saucepan from the heat before it become burn). 
You can serve it the day it made or let it cool and warp with plastic to let it mature for 1 night the texture of the cake will become moist and more delicious.

Beurre Noisette and Vanilla Bean cake

Makes 8 (using 6x9cm mini loaf pan)

130g ................................. Unsalted butter
120g ................................. Cake flour
120g ................................. All purpose flour
1 1/2tsp ............................. Baking powder
1/4 tsp ............................. Salt
250g ............................... Granulated sugar
1 ..................................... Vanilla bean 
1tsp ................................ Vanilla extract
4 ..................................... Eggs
100ml ............................... Whipping cream
2tbsp ............................... Dark rum

Preheat the oven to 180C.
Sift both of the flour together with baking powder and salt.

Put butter in saucepan, place over low heat, heat until melt and turn to golden, milk segments will turn into brown color, and has nutty smell.
Remove from the heat and let it cool.

Brush the pan with butter and sprinkle with flour, set aside.

Put the sugar into a bowl with seeds from vanilla beans, rub them together.

Put the eggs into the bowl, whisk to combine, then put the vanilla extract into the bowl.

Pour the whipping cream and rum into the bowl, whisk to combine.

Pour the dry ingredients into the bowl, fold to combine.

Fold in the Beurre Noisette in 3 additions.

Fold until smooth.

Pour into the prepared pan, bake for 25-30 minutes or until the top of the cake spring back when press lightly.

Beurre Noisette and Vanilla Bean cake