Brown Butter-Polenta Cake with Maple Caramel

Ingredients

• 2 cups almond flour 
• 1.5 teaspoon double-acting baking powder 
• 3 large eggs 
• 0.5 cup cup heavy whipping cream 
• 1 teaspoon kosher salt 
• 0.8 cup maple syrup pure
• 1 cup oats 
• 0.5 cup cream sour
• 0.8 cup sugar 
• 0.8 cup butter unsalted plus more for pan ()

Equipment

• bowl
• frying pan
• sauce pan
• baking paper
• oven
• whisk
• wire rack
• hand mixer

Directions

1. Preheat oven to 350°F. Butter a 9"-diametercake pan and line bottom with a roundof parchment paper; butter parchment.
2. Melt 3/4 cup butter in a medium saucepanover medium heat, then cook, stirring often,until butter foams, then browns (do not letburn), 5–8 minutes.
3. Pour into a mediumbowl; let cool. Chill brown butter until cold.
4. Fit a clean medium saucepan withthermometer and bring maple syrup toa boil over medium-high heat; cook untilthermometer registers 265°F (syrup willbe thicker and a shade darker).
5. Pour intoprepared pan and spread with an offsetspatula or a spoon to cover bottom; let cool(syrup will harden as it sits).
6. Whisk almond flour, polenta, bakingpowder, and salt in a medium bowl.Using an electric mixer on medium-highspeed, beat chilled brown butter and3/4 cup sugar until very pale and fluffy,5–7 minutes.
7. Add eggs 1 at a time, beatingto blend between additions. Beat untillight and fluffy, about 4 minutes. Reducespeed to low, gradually add dryingredients, and mix just to combine.Scrape batter into pan; smooth top.
8. Bake until cake is golden brown and pullsaway from sides of pan, 50–55 minutes.
9. Transfer pan to a wire rack; let cake coolin pan 20 minutes. Turn out onto rack andlet cool completely.
10. Using an electric mixer, beat heavycream, sour cream, and remaining1 tablespoon sugar in a medium bowl until softpeaks form.
11. Serve cake with whipped-creammixture.
12. DO AHEAD: Cake can be baked1 day ahead. Store tightly wrapped atroom temperature.