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Brown Butter Pumpkin Bundt Cake with Maple Glaze

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A moist and flavorful pumpkin bundt cake made with browned butter for a nutty depth, topped with a sweet maple glaze. Perfect for fall gatherings or a cozy treat any time.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 1 ½ cups granulated sugar
  • ½ cup packed light brown sugar
  • 3 large eggs, room temperature
  • 1 can (15 oz) pumpkin puree
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup buttermilk, room temperature
  • 1 cup powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 1–2 tablespoons milk or heavy cream
  • Pinch of salt
  • ¼ cup chopped pecans or walnuts, toasted (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup bundt pan with cooking spray that contains flour. Set aside.
  2. Brown the butter: Cut 1 cup of butter into pieces and place in a light-colored saucepan over medium heat. Stir occasionally. After 5-7 minutes, the butter will foam and then subside, with golden brown specks forming. Remove from heat immediately and pour into a heatproof bowl. Let cool for 10-15 minutes.
  3. In a large mixing bowl, whisk together the browned butter, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking well after each. Stir in pumpkin puree and vanilla extract until smooth.
  4. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Alternate adding dry ingredients and buttermilk to the wet mixture: add one-third of the flour mixture, stir gently, then half the buttermilk, repeat, and finish with the remaining flour. Stir until just combined; do not overmix.
  6. Pour batter into the prepared bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  7. Bake for 45-55 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Cool in the pan on a rack for exactly 15 minutes, then invert onto a rack to cool completely (1-2 hours).
  8. Make the glaze: In a small bowl, whisk together sifted powdered sugar, maple syrup, and 1 tablespoon of milk or cream. Add more milk a teaspoon at a time until thick but pourable. Stir in a pinch of salt.
  9. Once cake is completely cool, place on serving plate and drizzle glaze over the top, letting it run down the sides. Sprinkle with toasted pecans or walnuts if desired. Let glaze set for at least 20 minutes before slicing.

Notes

Don’t walk away from the browning butter; it can burn quickly. Room temperature ingredients are important to prevent the brown butter from seizing. Measure flour correctly by spooning and leveling. Let the cake cool completely before glazing to avoid the glaze being absorbed. The cake tastes even better the next day.

Nutrition

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

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