Description
This delicious brown butter bundt cake is rich, moist, and perfect for any occasion.
Ingredients
Scale
- 1 ½ cups unsalted butter (room temperature)
- 2 cups light brown sugar (packed)
- 1 cup granulated sugar
- 1 teaspoon salt
- 5 large eggs
- 3 cups all-purpose flour (sifted)
- 1 cup sour cream (room temperature)
- 1 tablespoon pure vanilla extract
- 5 tablespoons unsalted butter (melted and browned until specs appear)
- 1 cup confectioner’s sugar
- 2 tablespoons milk
Instructions
- Preheat your oven to 325 degrees and prepare your bundt pan with shortening and flour or non-stick baking spray. You will need at least a 10 cup bundt pan for this recipe.
- In your mixer bowl, cream together butter, both sugars and salt on high speed until light and fluffy for 5 minutes.
- Next add in eggs, one at a time, and mix until well incorporated.
- Slow mixer to lowest speed and carefully add in flour then add in sour cream and extract and cream until just combined.
- Pour cake batter into bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.
- Whisk together brown butter, confectioner’s sugar and milk.
- Drizzle glaze over cooled cake and serve.
Notes
- This cake can be stored in an airtight container at room temperature for up to 3 days.
- For added flavor, consider adding nuts or chocolate chips to the batter.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 150mg