Browned Butter Pumpkin Bundt Cake

Mmm…pumpkin recipes…are you looking for moist? How about earthy-spicy? How about something to make your house smell like the Yankee Candle Company? How about if I throw in easy as well?

Yeah. You want this cake.

pumpkin-cake

Now that you know how easy it is to roast your own pumpkin you can create magic in the kitchen with this recipe.  And…did you know…Pumpkin and vanilla are supposed to be very…VERY attractive scents to men…you must keep that in mind and use this recipe responsibly.

This is super moist and will serve 12-16 easily. You can serve it as is, add some vanilla ice cream, or maybe a soft whipped cream. It is incredible in the afternoon with coffee or tea, and if there had been some left I could have told you it was good for breakfast, too.

All right. First, let’s spice it up…

I love the smell of cloves!

I love the smell of cloves!

Ginger? Yes please!

Ginger? Yes please!

Freshly grated has so much more flavor. Just try it!

Freshly grated nutmeg has so much more flavor. Just try it!

Spice are important. They have more flavor the fresher they are. 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. Nutmeg should always be freshly grated. Really, there is no good excuse not to. It is easy as long as you keep your fingers out of the way…

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.

Gently! Gently! Gently!

Gently! Gently! Gently!

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 I have had the very best results with cooking spray with flour added. Spoon the batter in to the pan lightly and then drop it on the counter once to get the bubbles out. You want this cake to be a little dense…(I will not make a blond joke here…)

Make sure the bundt pan is well greased.

Make sure the bundt pan is well greased.

This will cook for about an hour. Start checking it at 50 minutes though. There will be just a few moist crumbs clinging to a toothpick that is stuck halfway between the side of the pan and the center tube.

Yummy....

Yummy....

This has a moist, velvety texture.

This has a moist, velvety texture.

Browned Butter Pumpkin Bundt Cake

  • 1 1/2 sticks (3/4 cup) unsalted butter, melted and allowed to turn golden brown then cooled
  • 2 1/4 cups organic all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon salt
  • 1 1/4 cups  pumpkin
  • 3/4 cup buttermilk
  • 1 1/2  teaspoon vanilla
  • 3/4 cup granulated sugar
  • 3/4 cup dark brown sugar
  • 3 large eggs
  1. Preheat oven to 350F
  2. Grease pan
  3. Mix dry ingredients together and set aside
  4. Beat cooled butter and sugar until well mixed. Beat in eggs one at a time.
  5. Beat in vanilla
  6. Fold in pumpkin
  7. Add flour and buttermilk alternately and mix until smooth
  8. Spoon into baking pan
  9. Bake at 350F until done, about 50-65 minutes
  10. Allow to rest for 5 minutes and then remove from pan to cool

Brown Butter Glaze

  • 1 stick 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

Mix all ingredients until smooth. Spoon over warm cake. Sprinkle on almonds if desired.

Serves 12-16

pumpkin-cake3

images:maryeaudet

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    • http://onceuponafeast.blogspot.com Ruth

      Your photos are absolutely gorgeous! I could lick the screen. I’m not usually a pumpkin cake kind of girl, but this is one I’ll be making. Thanks for sharing.

    • http://meganscookin.blogspot.com/ megan

      I am very much a pumpkin person and this cake looks and sounds wonderful. I love the smells of cinnamon and nutmeg filling the kitchen when I’m baking. And browned butter glaze=Yum! keeps the home fires burning! ;-)
      And yes, fresh nutmeg all the way! It’s the only way.

    • http://www.shesimmers.com Leela@SheSimmers

      I can’t resist any baked goods that feature spices and some sort of winter squash. They’re the ultimate fall comfort food. And to add browned butter on top of it all … (swoon)

    • Pingback: Thai Coconut Pumpkin Soup : Baking Delights - Baking Tips and Recipes

    • http://cookerati.com DianaHayes

      Looks like a great Thanksgiving dessert.

    • http://www.sweetart.co.uk Heathers Sweetart

      Do you think adding cream or a type of warm sauce would be going to far(would it be to sickly)? Because cakes like this I think are always candidates for some cream!

    • Marye Audet

      Megan, I love the way the house smelled after this came out of the oven!

    • Marye Audet

      I agree!

    • Marye Audet

      Thanks Ruth! I loved it.

    • Marye Audet

      Oh…not nearly as good as what I am posting tomorrow…LOL!

    • Marye Audet

      A slightly thickened cream with fresh nutmeg would be incredible…the other thing I was thinking was a hot bourbon butter sauce. Go for it!