Pumpkin bundt cake made better with golden brown butter!
Pumpkin adds rich, deep flavor and a moist texture to breads and cakes but this time of year it can get really boring. After all, it’s everywhere!
Well, there’s no need to get bored when you use this recipe. It’s easy and delicious, keeps well, and is always a hit at holiday buffets, potucks, and parties. I’ve been know to serve it for breakfast with a schmear of cream cheese. Yum.
The big cake serves 12 to 16 easily – and you can cut it in thinner slices to serve more. It won’t break apart and it is rich enough to not seem skimpy when sliced a little thinner. I like it made in the small bundt pans. Not only are they just cute as can be, they allow single servings so you can freeze them and serve them on an as needed basis.
The spices add both great flavor and a fantastic holiday smell. The house smells amazing when this is baking! Cloves just smell like Thanksgiving and Christmas to me.
Please don’t buy grated nutmeg – it is easy to grate yourself and you won’t believe the difference in flavor!
Spices are important. They have more flavor when they are very fresh. I buy mine in bulk at a local store and they are so fresh sometimes the entire kitchen will smell like a Moroccan market when I bring them home.
Always mix the batter gently so that the flour doesn’t develop gluten. That is what makes it tough. Just get all the ingredients mixed in. Careful mixing will ensure your bundt cakes have that moist, dense texture.
I think that the cooking sprays with flour work the best on my bundt pan. You can use whatever you want to grease the pan but this is what I have had the best results with. Spoon the batter in to the prepared pan and then drop it on the counter once. This will break any air bubbles in the cake.
Plan on baking for an hour but do start checking it at 50 minutes. When it is done there will be just a few moist crumbs clinging to a toothpick when you stick it in the cake. Always test bundt cakes halfway between the outside of the pan and the inside, center tube.
The texture is just amazing. I can’t say it enough, obviously.
By the way? It would also be fantastic in these mini bundt pans!
- 1½ sticks (3/4 cup) unsalted butter, melted and allowed to turn golden brown then cooled
- 2¼ cups organic all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- ½ tsp cloves
- ½ tsp ginger
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1¼ cups pumpkin
- ¾ cup buttermilk
- 1½ teaspoon vanilla
- ¾ cup granulated sugar
- ¾ cup dark brown sugar
- 3 large eggs
- ½ cup of unsalted butter, melted and allowed to turn golden brown
- About 3 cups of confectioner's sugar, or enough to make a thick glaze
- 1 tbs bourbon if desired
- 1 tsp vanilla
- Preheat oven to 350F
- Grease pan
- Mix dry ingredients together and set aside
- Beat cooled butter and sugar until well mixed. Beat in eggs one at a time.
- Beat in vanilla
- Fold in pumpkin
- Add flour and buttermilk alternately and mix until smooth
- Spoon into baking pan
- Bake at 350F until done, about 50-65 minutes
- Allow to rest for 5 minutes and then remove from pan to cool
- Mix all ingredients until smooth. Spoon over warm cake. Sprinkle on almonds if desired.
- Serves 12-16
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