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Quick Brown Butter Pumpkin Bundt Cake with Easy Maple Glaze

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A quick and easy brown butter pumpkin bundt cake with a simple maple glaze. This moist, tender cake is perfect for weeknights and uses simple ingredients for a sophisticated, nutty flavor.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (2g) baking powder
  • ½ teaspoon (3g) salt
  • 1½ teaspoons (4g) ground cinnamon
  • ½ teaspoon (1g) ground nutmeg
  • ½ teaspoon (1g) ground ginger
  • ¼ teaspoon (0.5g) ground cloves
  • For the Maple Glaze:
  • 1 cup (120g) powdered sugar, sifted if lumpy
  • 3 tablespoons (45ml) pure maple syrup
  • 1–2 tablespoons (15-30ml) milk (as needed)

Instructions

  1. Brown the butter: Place ½ cup unsalted butter in a light-colored skillet or saucepan over medium heat. Melt completely, swirling occasionally. After a few minutes, the butter will foam and crackle. Watch closely until it turns golden amber with brown specks and smells nutty. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool for about 10 minutes.
  2. Preheat and prep the pan: Preheat oven to 350°F (175°C). Generously grease a 10-cup Bundt pan with softened butter or baking spray containing flour, ensuring all crevices are coated.
  3. Mix the wet ingredients: In a large mixing bowl, whisk together cooled brown butter, 1 cup pumpkin puree, 1 cup granulated sugar, and ½ cup packed light brown sugar until smooth. Add 2 room-temperature eggs and 2 teaspoons vanilla extract; whisk until glossy and uniform.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 1½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves.
  5. Fold the dry into the wet: Add dry ingredients to wet ingredients. Use a rubber spatula to gently fold until no streaks of flour remain. A few small lumps are okay; do not overmix.
  6. Pour the batter into the pan: Scrape batter into prepared Bundt pan, spreading evenly. Tap pan gently on counter to release air bubbles.
  7. Bake the cake: Bake for 40 to 45 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when pressed.
  8. Cool the cake: Let cake cool in pan on a wire rack for exactly 10 minutes. Invert onto a cooling rack or serving plate and lift pan off. Cool completely before glazing.
  9. Make the maple glaze: In a small bowl, whisk together 1 cup sifted powdered sugar and 3 tablespoons pure maple syrup until smooth. If too thick, add milk 1 teaspoon at a time until pourable. If too thin, add more powdered sugar.
  10. Glaze and serve: Once cake is completely cool, drizzle maple glaze over top, letting it drip down sides. Let set for about 10 minutes before slicing.

Notes

Brown butter can go from perfect to burnt in seconds; watch carefully. Use room temperature ingredients for best texture. Do not overmix batter. Grease Bundt pan thoroughly. Cool cake exactly 10 minutes before inverting. Cake tastes even better the next day.

Nutrition

Keywords: brown butter, pumpkin, bundt cake, maple glaze, fall dessert, quick, easy, weeknight dessert

Find it online: https://dinadishes.com/quick-brown-butter-pumpkin-bundt-cake-with-easy-maple-glaze/