Brown Butter Bundt Cake
Browning the butter adds fabulous flavor to this moist Bundt cake. Drizzling with a sweet icing glaze provides the perfect creamy finish!
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Servings: 12
Calories: 392kcal
Equipment
- Bundt Pan
- Hand mixer or stand mixer
Ingredients
- 1 cup plus 3 Tablespoons Unsalted Butter
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ¾ cup Buttermilk, room temperature
- 2 lg Eggs, room temperature
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 1 ½ cups Granulated Sugar
Brown Butter Glaze
- 1 cup Powdered Sugar
- 2 Tablespoons Reserved Browned Butter
- 1-2 teaspoons Milk
- ⅓ teaspoon Vanilla Extract
Instructions
Make the Browned Butter
- Melt butter in a saucepan over medium heat. Butter will get foamy and bubble. Cook until butter solids in the bottom of the pan begin to turn deep golden brown. Immediately remove from heat.
- Pour through a sieve into a bowl. Allow to cool and refrigerate until cold but still soft. Reserve 2 Tablespoons of the brown butter for the glaze.
Prep the Bundt Pan
- Spray the bundt pan with baking spray that has flour in it (or grease the bundt pan with unsalted butter, then dust with flour and shake off the excess).
Make the Cake
- Preheat oven to 350º F.
- In a bowl, sift together the flour, baking powder, and salt.
- In a large bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, and mix to combine.
- Add the dry ingredients in 3 parts, alternating with the buttermilk in 2 parts. Stir in vanilla.
- Pour batter into the pan.
- Bake for 45-55 minutes, or until a toothpick inserted into the middle sections comes out clean.
- When the cake is done, transfer it, still in the pan, to a cooling rack for 10 minutes*. Then remove the cake from the pan by placing a plate over the top of the bundt pan and carefully flipping the pan over. Let cool completely on the wire rack.
Glaze the Bundt Cake
- in a medium bowl, beat the brown butter, powdered sugar, vanilla, and milk until smooth.
- Pour the glaze over the cooled cake.
Notes
*10 minutes gives enough cooling that the cake should stay together, but not too cool that you can't get it out of the pan.
Storage
Store bundt cake at room temperature in a covered container for up to 2 days.Nutrition
Calories: 392kcal