The slightly nutty, toffee-like flavors of browned butter shine through in this elegantly simple Bundt. The caramel aroma of the cake is complemented by the rich flavors of the glaze. Find more cozy fall bakes in our September/October 2024 issue.
Browned Butter Bundt Cake
Makes 1 (10-cup) Bundt cake
Ingredients
- 1¼ cups (284 grams) unsalted butter
- 1¾ cups (385 grams) firmly packed dark brown sugar*
- 3 large eggs (150 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- 2¾ cups (344 grams) all-purpose flour
- 2 teaspoons (10 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¾ cup (180 grams) whole milk, room temperature
- Brown Sugar Glaze (recipe follows)
Instructions
- In a light-colored medium saucepan, melt butter over medium-high heat. Cook, stirring frequently, until butter is fragrant and a deep amber color, 8 to 10 minutes. Pour into a shallow baking dish, and let cool until solid but still soft.
- Preheat oven to 325°F (170°C).
- In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combined after each addition.
- Spray a 10-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan. Tap pan on a kitchen towel-lined counter to settle batter.
- Bake until a wooden pick inserted near center comes out clean, 1 hour to 1 hour and 10 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
- Top cooled cake with Brown Sugar Glaze. Let stand until set, about 10 minutes. Store in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Brown Sugar Glaze
Makes about ¾ cup
Ingredients
- ½ cup (110 grams) firmly packed dark brown sugar*
- ¼ cup (60 grams) heavy whipping cream
- 2 tablespoons (28 grams) unsalted butter
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (60 grams) confectioners’ sugar
- ½ teaspoon (1.5 grams) kosher salt
Instructions
- In a medium heavy-bottomed saucepan, cook brown sugar, cream, and butter over medium heat, whisking constantly, until sugar is melted.
- Remove from heat; whisk in vanilla. Whisk in confectioners’ sugar, ¼ cup (30 grams) at a time, until combined. Whisk in salt. Use immediately. (If mixture sets too quickly, it can be reheated on the stovetop or microwave in 30-second intervals.)
Notes
*We used C&H® Dark Brown Sugar.
Tried this recipe?Let us know how it was!
Not sure what happened. I weighed all the ingredients and my cake completely sunk in during baking. Anyone have success with this recipe? I may try again.
Hi Katie,
So many things can cause a cake to fall. We would suggest making sure not to overbeat it. Too much air incorporated in the cake can cause it to fall. For anything smaller than 1 tablespoon, you can use teaspoons/tablespoon to measure and not the gram weight. Too much leavener can cause a cake to fall. You could also test your oven temperature with an oven thermometer as well to be sure your oven temperature is not off where it should be. Hope this helps and happy baking!