Monday, December 13, 2010

Browned Butter Pumpkin Bundt Cake

The bundt cake pan is one of my most underused, yet most loved kitchen items.  Don’t get me wrong, I do love beautifully frosted cakes, but there’s just something about the simple beauty of a bundt cake.  You can always choose to drizzle it with a glaze, or dust it with powdered sugar, but it looks beautiful on it’s own.  This also makes bundt cakes incredibly easy to transport!

I made this cake to take to The Boy’s family’s Thanksgiving.  You see, last year I tried to take a healthy couscous salad.  To say I think they were disappointed would be an understatement.  I knew this year I had to bring my reputation back up to what they knew best from me… DESSERTS!  I wasn’t able to stay long enough to see everyone eat dessert, but I certainly do expect that they liked it more than they did the couscous salad last year.  I know I certainly loved this cake.  You see, I knew I would need to *sample* it for the blog’s sake, right?  I mean, I can’t blog something I didn’t even try!  So, as a favor to all you faithful readers, I cut a slice, took many photographs Thanksgiving morning, and then ate it for breakfast!  I know most of you might have went with something healthier/lowfat/etc like cottage cheese to keep the calories low in preparation for the day’s big feast.  But not me.  I chose dessert!

Because I opted to skip the glaze (since there would be much time & travel in between glazing it before I left the house & the time they’d actually eat dessert), this delicious bundt cake was a great stand-in for breakfast.  It was almost breakfast-bread/muffin like, except it wasn’t quite as heavy as those can be.  It was perfectly spicy, with a hint of nuttiness, thanks to the delicious browned butter.  Yum-yum-diddly-dum, this one’s a keeper!


Browned Butter Pumpkin Bundt Cake

adapted from


1 1/2 sticks (3/4 cup) unsalted butter, melted and allowed to turn golden brown then cooled
2 1/4 cups organic all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1 1/4 cups pumpkin
3/4 cup buttermilk
1 1/2 teaspoon vanilla
3/4 cup granulated sugar
3/4 cup dark brown sugar
3 large eggs

GLAZE: (optional, as I chose to forgo it)
1 stick of unsalted butter, melted and allowed to turn golden brown
About 3 cups of confectioner’s sugar, or enough to make a thick glaze
1 tbs bourbon if desired
1 tsp vanilla


Preheat oven to 350F. Grease pan, preferably with non-stick baking spray, as it's easiest to get all the nooks & crannies of a bundt pan.

Mix dry ingredients (flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, salt) together and set aside.

Beat cooled butter and sugars until well mixed. Beat in eggs one at a time. Beat in vanilla. Fold in pumpkin.

Add flour and buttermilk alternately and mix until smooth.

Spoon into baking pan. Bake at 350F until done, about 50-65 minutes. Allow to rest for 5 minutes and then remove from pan to cool.

Mix all ingredients until smooth. Spoon over warm cake. Sprinkle on almonds if desired.

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11 Responses to “Browned Butter Pumpkin Bundt Cake”

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