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Cozy Brown Butter Pumpkin Bundt Cake with Maple Glaze

cozy brown butter pumpkin bundt cake with maple glaze - featured image
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A dense, tender pumpkin bundt cake with nutty brown butter and a sweet maple glaze, perfect for fall baking.

Ingredients

Scale
  • 1 cup (226g) unsalted butter
  • 1 ¾ cups (350g) granulated sugar
  • 1 cup (240ml) pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups (312g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (120ml) buttermilk, room temperature
  • 1 ½ cups (180g) powdered sugar
  • 3 tablespoons pure maple syrup
  • 2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Brown the butter: Melt 1 cup unsalted butter in a light-colored saucepan over medium heat. Cook, swirling occasionally, until golden brown specks appear and it smells nutty (5-7 minutes). Pour into a heatproof bowl and let cool for 15 minutes.
  2. Preheat oven to 350°F (175°C). Generously grease a 10 to 12-cup bundt pan with softened butter or baking spray with flour.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  4. In a stand mixer or large bowl, beat cooled brown butter and granulated sugar on medium speed for 2-3 minutes until lighter and fluffy.
  5. Add pumpkin puree and beat until combined. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  6. With mixer on low, add dry ingredients in three additions, alternating with buttermilk (starting and ending with dry). Mix just until combined; do not overmix.
  7. Spoon batter into prepared bundt pan and spread evenly. Tap pan gently on counter to release air bubbles.
  8. Bake for 45-55 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs.
  9. Cool in pan on a wire rack for exactly 15 minutes. Invert onto rack or plate and lift pan off. Cool completely (1-2 hours).
  10. Make glaze: Whisk together powdered sugar, maple syrup, milk or cream, vanilla, and salt until smooth and pourable.
  11. Place cooled cake on serving plate. Pour glaze over top, letting it drip down sides. Let set for 15 minutes before slicing.

Notes

Watch the butter carefully to avoid burning. Use room temperature ingredients for best texture. Grease the pan thoroughly to prevent sticking. The cake tastes even better the next day. Freeze unglazed for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, brown butter, maple glaze, fall dessert, pumpkin cake, bundt cake

Find it online: https://leilameals.com/cozy-brown-butter-pumpkin-bundt-cake-with-maple-glaze/