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Cozy Brown Butter Pumpkin Bundt Cake with Maple Glaze

brown butter pumpkin bundt cake - featured image
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This brown butter pumpkin bundt cake with maple glaze is a moist, spiced fall dessert with a rich, nutty flavor from browned butter and a sweet maple glaze. Perfect for entertaining or a cozy treat.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, cut into pieces
  • 1 ½ cups pumpkin puree (not pumpkin pie filling)
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup buttermilk, at room temperature
  • 1 ½ cups powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2 to 3 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan generously with butter or non-stick spray, then dust with flour. Tap out any excess.
  2. Brown the butter: Place the butter pieces in a light-colored saucepan over medium heat. Stir constantly with a spatula. The butter will melt, foam, and then start to turn golden. Once you see brown specks forming and smell a nutty aroma, remove from heat immediately (about 5-7 minutes). Pour into a heatproof bowl and let cool slightly.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  4. Cream the butter and sugars: In another large bowl, combine the cooled browned butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed for about 2 minutes until well combined and slightly lighter in texture.
  5. Add the eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and the pumpkin puree. The mixture will look thick and a little lumpy.
  6. Alternate adding dry ingredients and buttermilk: With the mixer on low speed, add about one-third of the flour mixture, then half of the buttermilk. Repeat, ending with the flour mixture. Mix just until combined. Do not overmix.
  7. Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Give the pan a gentle tap on the counter to release any air bubbles.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back when touched. Start checking at 50 minutes.
  9. Cool in the pan for 10 minutes. Then invert the cake onto a cooling rack. Let it cool completely before glazing—about 1 to 2 hours.
  10. Make the glaze: In a small bowl, whisk together the sifted powdered sugar, maple syrup, vanilla, and a pinch of salt. Add milk or cream one tablespoon at a time until you reach a thick but pourable consistency.
  11. Glaze the cake: Place the cooled cake on a serving plate. Slowly pour the glaze over the top, letting it drip down the sides. Use a spatula to spread it evenly if needed. Let the glaze set for about 15 minutes before slicing.

Notes

Don’t rush the brown butter; keep heat at medium and stir constantly. Room temperature ingredients matter for even crumb. Grease the bundt pan thoroughly to prevent sticking. Let the cake cool completely before glazing to avoid a puddle of syrup. Test for doneness with a toothpick starting at 50 minutes. For a gluten-free option, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and almond milk with vinegar. Store glazed cake in an airtight container at room temperature for up to 3 days; unglazed cake stays fresh for up to 5 days. Freeze unglazed cake for up to 3 months.

Nutrition

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

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