Brown Butter Pumpkin Spice Bundt Cake

Rich, moist, and full of cozy fall flavor, this pumpkin bundt cake combines nutty brown butter, warm pumpkin spice, maple syrup, and four eggs for a seasonal cake. This recipe is from our friends at The American Egg Board!

Ingredients

  • 1 cup unsalted butter, room temperature, divided

  • 3 cups pastry or cake flour

  • 1 tablespoon pumpkin pie spice

  • 1 teaspoon fine sea salt

  • 1 teaspoon baking soda

  • ½ teaspoon baking powder

  • 1 cup and 1 tbsp. granulated sugar

  • ½ cup brown sugar

  • 4 large eggs

  • 2 teaspoons pure vanilla extract

  • 1 (15 oz.) can pumpkin purée

  • 1 cup buttermilk, room temperature and well shaken

Directions

  • Place ½ cup (1 stick) butter in a small saucepan over medium heat. Melt completely. As the butter begins to foam, gently whisk or swirl until it turns a warm chestnut color and brown flecks form on the bottom. Immediately transfer to a heatproof bowl and cool completely.

  • Position an oven rack in the bottom third of the oven and preheat to 350°F.

  • Prepare a 10-cup Bundt pan by brushing the inside with 1 tablespoon softened butter. Sprinkle with 1 tablespoon granulated sugar, turning and tapping the pan to evenly coat.

  • Sift together the flour, pumpkin pie spice, salt, baking powder, and baking soda. Whisk to combine.

  • Using a stand mixer fitted with the paddle attachment, beat the remaining softened butter, cooled brown butter, granulated sugar, and brown sugar on medium-high for 3–5 minutes, until light and fluffy. Scrape down the bowl as needed.

  • Reduce the mixer to low. Add the 4 eggs one at a time, mixing after each addition. Add the vanilla and mix until combined.

  • In a separate bowl, stir together the pumpkin purée, buttermilk, and maple syrup.

  • With the mixer on low, add the flour mixture in three additions, alternating with the pumpkin mixture in two additions, beginning and ending with the flour. Mix only until just combined, finishing the final addition by hand with a spatula.

  • Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a few times to release air bubbles.

  • Place the Bundt pan on a baking sheet and bake for 55–60 minutes, or until the cake is golden, springs back when lightly touched, and a wooden skewer inserted into the center comes out clean.

  • Cool in the pan for 15 minutes, then carefully invert onto a wire rack or serving plate.

  • Allow the cake to cool completely before adding cream cheese icing.

RecipesGuest UserBraswell Family Farmsegg, savory