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Heavenly Pumpkin Bundt Cake with Brown Butter Glaze

By Charlotte on November 20, 2013 6:21 AM

By Monica Holland, author of Lick the Bowl Good

I only have one recipe for pumpkin cake, and this is it. Pumpkin and brown butter are a match made in heaven. This cake is so moist, it just melts in your mouth.


Pumpkin Bundt Cake with Brown Butter Glaze

Makes one, 9-inch Bundt cake

LTBG12 Brown Butter Glazed Pumpkin Cake 450.jpgPumpkin Cake:

Brown Butter Glaze:

To prepare the cake:

Preheat oven to 350°F.

Grease and flour a 9-inch, Bundt pan and set aside.

In a large bowl, beat sugar and eggs until well blended and light in color. Add oil and vanilla and continue to beat.

Add the flour, baking soda, cinnamon and salt to the egg mixture and stir to combine.

Add pumpkin puree and mix well. Pour into prepared pan.

Bake for 50 to 55 minutes or until a toothpick inserted into the center of the cake comes out clean.

Let stand in pan for 10 minutes, then turn out onto baking rack to cool completely.

Once the cake has cooled, place it on a serving platter and make the glaze.

To prepare the glaze:

In a medium bowl, add the powdered sugar and set aside while you make the brown butter.

In a small saucepan, melt the butter over medium heat. Continue to cook, swirling the pot occasionally until the butter boils and becomes foamy. It will turn golden brown and start to smell nutty. Once the butter stops sizzling and the foam subsides, it is ready. Keep an eye on it because you don't want it to burn. This could take 5 to 8 minutes.

Once the butter has browned, remove from the heat and pour the butter and the browned bits over the sugar. Add the milk and vanilla to the butter and sugar and whisk unMonica Holland headshot final1 350.jpgtil smooth.

Spoon the warm glaze over the cooled cake and allow the glaze to set before serving.

Store at room temperature.

***

About the Author

Monica Holland is a food blogger and photographer with a passion for baking. She collects cake stands, cookbooks and baking ware, and loves to share her sweet creations with friends and family. Recipes from her blog, Lick the Bowl Good, have been featured on the Huffington Post, People.com and theKitchen.com.

Monica Holland, author of Lick the Bowl Good

 

Recipe Excerpted from

Lick the Bowl Good*

Lick the Bowl Good 350.jpgAuthor: Monica Holland

Publisher: Skyhorse Publishing, Inc.

Penned: Oct. 8, 2013

What's Inside: Dozens of taste-tempting recipes for comforting, homemade desserts. The collection includes reimagined classics such as Orange Poppyseed Cake, Snickerdoodle Cream Cheese Blondies and Buttermilk Pecan Pie. Simple instructions, handy baking tips (No buttermilk? You can combine milk and lemon juice or vinegar to make your own.), and gorgeous, full-page photos make this cookbook an inspiration for newbies as well as experienced bakers.

Time Out: 176 pages

Available: $16.95 paperback at Amazon and other retailers

*Recipe reprinted with publisher permission.
         Paperback                     

 

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