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Cozy Brown Butter Pumpkin Bundt Cake with Maple Glaze

brown butter pumpkin bundt cake - featured image
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This moist and flavorful bundt cake features nutty brown butter, warm spices, and a luscious maple glaze. It’s the perfect fall dessert that tastes like home.

Ingredients

Scale
  • 1 cup (2 sticks / 226g) unsalted butter
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (244g) pumpkin puree
  • ½ cup (120ml) buttermilk, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk or heavy cream
  • ¼ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: Add the butter to a light-colored saucepan over medium heat. Stir occasionally as it melts. It will start to foam, then the foam will subside, and you’ll see golden brown specks forming at the bottom. This takes about 5-7 minutes. Once it smells nutty and looks amber, remove it from the heat immediately. Pour it into a heatproof bowl and let it cool for about 15 minutes.
  2. Preheat and prep: Preheat your oven to 350°F (175°C). Generously grease your bundt pan with baking spray or butter and flour.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. Cream sugars and eggs: In a large bowl, combine the cooled brown butter, granulated sugar, and brown sugar. Beat on medium speed for 2-3 minutes until light and fluffy. Add the eggs one at a time, beating well after each addition.
  5. Add pumpkin and vanilla: Mix in the pumpkin puree and vanilla extract until combined.
  6. Alternate dry and wet: With the mixer on low speed, add about one-third of the flour mixture, then half of the buttermilk. Repeat, ending with the final third of flour. Mix just until combined. Use your spatula to scrape down the sides and fold in any remaining streaks of flour.
  7. Pour and bake: Pour the batter into the prepared bundt pan and spread it evenly. Tap the pan on the counter a few times to release any air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Cool in pan: Let the cake cool in the pan on a wire rack for 15 minutes. After 15 minutes, invert the pan onto the rack and gently lift it off. Let the cake cool completely before glazing, about 1-2 hours.
  9. Make the glaze: In a small bowl, whisk together the powdered sugar, maple syrup, 2 tablespoons of milk or cream, vanilla, and salt. Add more liquid, 1 teaspoon at a time, until the glaze is thick but pourable.
  10. Glaze and serve: Place the cooled cake on a serving plate. Drizzle the glaze over the top, letting it run down the sides naturally. Let it set for about 15 minutes before slicing.

Notes

Don’t rush the brown butter; low and slow is best. Room temperature ingredients are important for proper emulsification. Grease the bundt pan thoroughly to prevent sticking. Test for doneness at 50 minutes. Let the cake cool completely before glazing. The cake tastes even better the next day.

Nutrition

Keywords: brown butter, pumpkin bundt cake, maple glaze, fall dessert, pumpkin cake, bundt cake

Find it online: https://ovenmila.com/cozy-brown-butter-pumpkin-bundt-cake-with-maple-glaze/