2cupssifted cake flour (not self-rising; sift before measuring)
1teaspoonbaking powder
1/2teaspoonkosher salt
1/2cuplight brown sugar, packed
1/2cupgranulated sugar
3oz.cream cheese, softened
5largeeggs
1teaspoonvanilla extract
For the frosting:
2oz.cream cheese, softened
1teaspooncorn syrup
1 1/2teaspoonsvanilla extract
1 2/3cupsconfectioners' sugar
1-2teaspoonswater
Instructions
Heat the oven to 325°F. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan or three 5-inch loaf pans.
In a heavy medium skillet or small heavy saucepan, heat the butter over medium heat until the solids are deep golden brown. The butter will foam up and may pop and spit a bit as you go. Stir the butter to monitor its progress through the foam.
Pour the browned butter into a heatproof container and freeze for 15 minutes to solidify.
In a small bowl, whisk together the flour, baking powder, and salt.
Using a mixer fitted with the paddle attachment, beat the brown butter and cream cheese with the brown and granulated sugars until light and fluffy. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. At low speed, mix in flour mixture until just incorporated. Stop and scrape the sides and bottom of the mixing bowl with a rubber spatula throughout this process.
Spoon the batter into the prepared pan(s), smoothing the top. Bake until golden brown and a toothpick inserted in the center comes out clean, about an hour for one large loaf or 40-50 minutes for several smaller loaves. Cool completely.
While the cake bakes, make the frosting. Beat the room temperature cream cheese on low speed or with a whisk until smooth. Add the corn syrup and vanilla and whisk until smooth. Add the powdered sugar one heaping spoonful at a time and mix on low speed or with a wooden spoon until the icing is very thick but spreadable, adding water as you go, one teaspoon at a time.
Spoon the icing onto the cake and spread it down the center using the back of the spoon or a small, offset spatula. Leave an inch or so of space around the edge of the cake. Allow the icing to set for about 30 minutes.