Indulge in the warm, inviting flavors of fall with our Pumpkin Bundt Cake with Brown Butter Glaze! This delectable dessert is not only a feast for the eyes but also a delightful treat for your taste buds, combining the rich essence of pumpkin with a hint of spice and a luscious glaze that will have you coming back for seconds. Perfect for gatherings or cozy nights at home, this cake is sure to impress your friends and family. Ready to take your baking skills to the next level? Let’s dive into this scrumptious recipe that promises to be the highlight of your dessert table!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (for glaze)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan, ensuring all crevices are well-coated to prevent sticking.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined and no lumps remain.
- In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Whisk until the sugars are fully dissolved and the mixture is smooth.
- Add eggs one at a time to the sugar mixture, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
- Stir in the pumpkin puree and vanilla extract, mixing until the batter is uniform in color and texture.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, which can result in a tough cake.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from oven and let the cake cool in the pan for 10-15 minutes before carefully inverting onto a wire rack to cool completely.
- For the brown butter glaze, melt butter in a small saucepan over medium heat. Continue cooking, stirring occasionally, until the butter turns a golden brown and develops a nutty aroma.
- Remove browned butter from heat and whisk in powdered sugar and milk until smooth and drizzling consistency is achieved.
- Once the cake is completely cooled, drizzle the brown butter glaze over the top, allowing it to cascade down the sides of the bundt cake.
- Let the glaze set for 10-15 minutes before slicing and serving. Enjoy the cake at room temperature or slightly warm.
Tips
- Prepare Your Pan Well: To ensure your bundt cake releases easily, be generous with greasing and flouring the pan. Consider using a baking spray for added assurance against sticking.
- Room Temperature Ingredients: For the best texture, make sure your eggs and pumpkin puree are at room temperature before mixing. This helps create a smoother batter.
- Don’t Overmix: When combining the dry ingredients with the wet, mix just until incorporated. Overmixing can lead to a dense cake, so be gentle!
- Check for Doneness: Ovens can vary, so start checking your cake at the 45-minute mark. A toothpick inserted in the center should come out clean or with a few moist crumbs.
- Perfect the Glaze: When making the brown butter glaze, keep a close eye on the butter as it cooks. It can go from golden brown to burnt quickly, so stir frequently and remove it from heat as soon as it reaches that nutty aroma.
- Let It Cool: Allow the cake to cool in the pan for at least 10-15 minutes before inverting it onto a wire rack. This helps it maintain its shape and prevents breakage.
- Serving Suggestions: Enjoy your cake plain or pair it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 5g
Fat: 26g
Saturated Fat: 6g
Cholesterol: 85mg
