Pumpkin Bundt Cake with Browned Butter Glaze

Starting with a Pinterest inspiration, I combined a few recipes into one that suited my current craving and available ingredients.

Servings: 16

4 eggs
4 oz. cream cheese
1/4 buttermilk
1/4 cup (1/2 stick) butter, softened, plus extra for greasing
2 Tbsp. milk

2 cups all-purpose flour, plus extra for bundt pan
1-1/2 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
15 oz. can pumpkin
1/2 cup vegetable oil
1 cup granulated sugar
1 cup light brown sugar, packed
1/2 tsp. vanilla extract
1 cup Confectioners’ sugar

Combine flour and spices
Preheat oven to 350 degrees-F. Grease a bundt pan with extra butter, dust with extra flour and set aside. In a small bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves and set aside.

Cook pumpkin
In a small pot, heat pumpkin over medium heat, stirring occasionally and cooking for five minutes or so until darker in color and reduced in volume by approximately one-third. Remove from heat, transfer to a large mixing bowl, and add cream cheese, granulated sugar, brown sugar, and oil, stir until well mixed.

Combine eggs and milk
In a small mixing bowl, whisk eggs and add buttermilk and vanilla extract. Add egg mixture to the pumpkin batter and stir to incorporate.

Make batter and bake
Slowly add the flour to the wet ingredients and mix until just combined.  Pour batter into the prepared bundt pan. Bake cupcakes for 40 to 45 minutes. Test with a toothpick, inserted toothpick should be clean when removed.  Transfer pan to a cooling rack and let cool for 5 minutes in the pan, the turn pan over on the cooling rack and let cake cool completely.

Make glaze and serve
While baking and cooling the bundt cake, brown butter over medium heat in a small pot. Let cool for 3 to 5 minutes. Combine browned butter, milk, and Confectioners’ sugar  in the work bowl of a stand mixer or large mixing bowl. Beat with stand mixer or hand-held beaters until well combined. Transfer bundt cake to a serving plate. Slowly pour glaze over the cake and let set for five minutes before slicing and serving.

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