This velvety, moist pumpkin bundt cake uses brown butter in the cake and glaze for tons of spicy fall flavor. It makes a fantastic dessert because it stays moist and even gets more delicious if it is stored for a day or two.
¼cupbourbonmay use substitute and extra 2 tablespoons buttermilk OR ¼ cup ginger ale
1 ½teaspoonvanilla
¾cupgranulated sugar
¾cupdark brown sugar
3large eggs
Brown Butter Glaze
½cupbuttermelted and allowed to turn golden brown
3cupsConfectioner's sugaror enough to make a thick glaze
2tablespoonsPumpkin Pie flavored syrup
1teaspoonvanilla
Heavy cream as needed
Instructions
Cake
Preheat oven to 350F.
Grease the bundt pan.
Mix the dry ingredients together and set aside.
Beat cooled butter and sugars until well mixed.
Add in eggs one at a time, beating well after each.
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.
Glaze
Mix all ingredients except cream until smooth.
Add cream to get the consistency you want.
Spoon over warm cake.
Notes
Storage:Cover cooled cake tightly with plastic wrap and store at room temperature for up to 3 days.You can also cover the plastic wrap with aluminum foil and freeze the cake for up to 3 months.Tips:
Use fresh spices.
I always use whole nutmeg and grate it myself.
Mix the batter gently so that the flour doesn't develop gluten.
If the bundt pan is a very intricate pattern use baker's release spray rather than buttering and flouring.
Once the batter is in the bundt pan hold it about 3 or 4 inches above the counter and drop it. The process of dropping it breaks up any large bubbles in the batter and creates a more dense cake.
The cake is done when it begins to pull away from the sides. The interior will register 210F on an insta-read thermometer.
Be sure to let it cool 10 minutes in the pan before flipping the pan over. It will drop to the cake plate as it cools.