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
- 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.