Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, stirring continuously for 5-7 minutes until golden brown and nutty.

Mix the Batter: In a bowl, combine granulated sugar, eggs, and malted milk powder. Whisk for 3-5 minutes until light and fluffy.

Combine Wet Ingredients: Pour in cooled brown butter, half & half, vanilla bean paste, and salt into the egg mixture. Stir gently to combine.

Sift and Fold Dry Ingredients: In a separate bowl, sift flour and baking powder, then fold into the wet ingredients until just incorporated.

Prepare the Baking Pan: Preheat oven to 350°F (175°C) and transfer the batter into a prepared baking pan, smoothing the top.

Bake the Cake: Bake for 25-30 minutes until a toothpick comes out clean. Monitor the cake as it rises and browns.

Cool and Serve: Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.