Imagine sinking your fork into a slice of pure autumn magic – a cake so rich, moist, and luxurious that it transforms an ordinary dessert into an extraordinary experience. This Brown Butter Pumpkin Bundt Cake isn't just another seasonal treat; it's a culinary masterpiece that will have your guests begging for the recipe. With its golden, nutty brown butter base and warm, aromatic pumpkin spices, this cake promises to be the star of your fall baking repertoire.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Generously grease a 10-inch bundt pan with butter and dust with flour, ensuring all surfaces are evenly coated to prevent sticking.
- Brown the butter: In a medium saucepan, melt butter over medium heat. Continue cooking, stirring constantly, until the butter turns a golden amber color and develops a nutty aroma, approximately 5-7 minutes. Remove from heat and let cool for 10 minutes.
- In a large mixing bowl, combine the cooled brown butter and granulated sugar. Beat with an electric mixer until well incorporated and slightly fluffy, about 2-3 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate the pumpkin puree and mix until the batter is smooth and uniform in color.
- In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Avoid overmixing.
- 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 15 minutes. Then, carefully invert onto a wire rack to cool completely.
- Optional: Once cooled, dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.
Tips
- Brown Butter Technique: The key to this cake's incredible flavor is properly browning the butter. Watch it carefully and stir constantly to prevent burning. The butter should turn a golden amber color with a nutty aroma.
- Room Temperature Ingredients: Ensure eggs and pumpkin puree are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: When incorporating dry ingredients, mix just until combined. Overmixing can lead to a tough, dense cake.
- Pan Preparation: Thoroughly grease and flour your bundt pan to ensure the cake releases cleanly. Use a pastry brush to get into all the pan's intricate curves.
- Cooling is Crucial: Allow the cake to cool in the pan for 15 minutes before inverting to prevent breaking. Cool completely before adding any glaze or powdered sugar.
- Storage Tip: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 404kcal
Carbohydrates: 51g
Protein: 5g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 97mg
