Friday, October 3, 2014

Lick The Bowl Good Cookbook- Celebrating The First Year


It's been one year since I released my cookbook Lick The Bowl Good so I thought I'd celebrate by sharing one of my favorite recipes from the book- Pumpkin Bundt Cake with Brown Butter Glaze. 

This is an adaptation of the Cinderella Cake that I have been baking for years. I swapped out the cream cheese icing for a deliciously nutty brown butter icing. I have been craving this cake for weeks and now that it's Fall and cooler, today was the perfect day to whip this up. As this cake sits cooling on the counter and the aromas of pumpkin and spice are floating in the air, I'm wishing I could share a slice with you all. 

Thank you all for your continued support of this blog and my cookbook. I hope you enjoy this cake!

Pumpkin Bundt Cake with Brown Butter Glaze

Pumpkin Cake: 
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1- 15 ounce can pure pumpkin 

Brown Butter Glaze: 
  • 1/4 cup unsalted butter
  • 1 1/4 cups powdered sugar
  • 2 Tablespoons milk
  • 1/2 teaspoon vanilla extract


For The Cake: Preheat oven to 350 degrees F.

Grease and flour a 9-inch Bundt pan and set aside.

In a large bowl, beat sugar and eggs until well blended and light in color. Add oil and vanilla and continue to beat.

Add the flour, baking soda, cinnamon and salt to the egg mixture and stir to combine.Add pumpkin puree and mix well. Pour into prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let stand in pan for 10 minutes, then turn out onto baking rack to cool completely.

Once the cake has cooled, place it on a serving platter and make the glaze.

For The Glaze: In a medium bowl add the powdered sugar and set aside while you make the brown butter.

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pot occasionally until the butter boils and becomes foamy. It will turn golden brown and start to smell nutty. Once the butter stops sizzling and the foam subsides, it is ready. Keep an eye on it because you don't want it to burn. This could take 5 to 8 minutes.

Once the butter has browned, remove from the heat and pour the butter and the browned bits over the sugar. Add the vanilla to the butter and sugar and whisk until smooth.

Spoon the warm glaze over the cooled cake and allow the glaze to set before serving.

Store at room temperature.


9 comments:

MimiDeb said...

Oh I am so glad to see this recipe! I've missed your posts...this makes my day. I'm so ready for fall desserts!

Melissa @ My Recent Favorite Books said...

Your cake sounds wonderful, and perfect for Fall! =)

Have a great weekend!

RO said...

Happy One Year Anniversary and the recipe looks awesome. Keep up the amazing work!

Hugs...

www.intheknowwithro.blogspot.com

JudyR said...

Happy Anniversary!! Thank you for such a delicious recipe I will be making this tomorrow.

Anonymous said...

Looks yummy. I think I'll make it today. Congratulations on your one year anniversary and thank you for the recipe.

Kim said...

Made this today. OMG! So good.

Anonymous said...

Happy Anniversary! Pumpkin,,,Cinderella, now I get it! Thanks for sharing xo love it!!!!!!

sex shop said...

Hello
I want to thank you for all the information and say that I always learn a lot from your blog.
I'm always watching the new posts and writing texts.
Thanks for sharing all this information with us.
Wish you have a lot of luck and much success your blog.

Anonymous said...

Hi..the cake looks awesome..but what do I do if I want to make it without pumpkin?

Related Posts with Thumbnails