Pumpkin Bundt Cake with Browned Butter Glaze Recipe
This moist and flavorful Pumpkin Bundt Cake combines the warm spices of cinnamon and pumpkin spice with a tender crumb made with cake flour and sour cream. Topped with a rich brown butter glaze, this cake is perfect for fall celebrations or any time you crave a cozy, homemade treat.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Pumpkin Pound Cake
- 1 1/4 cup unsalted butter (2 1/2 sticks, room temperature)
- 2 1/4 cups granulated sugar
- 1 teaspoon salt
- 5 large eggs
- 3 cups cake flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice blend
- 1 1/2 teaspoons baking powder
- 3/4 cup sour cream (room temperature)
- 1 cup canned pumpkin
- 2 tablespoons pure vanilla extract
For the Brown Butter Glaze
- 5 tablespoons unsalted butter
- 1 cup confectioner’s sugar
- 2 tablespoons milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease your bundt pan thoroughly with shortening and dust with flour or spray with a non-stick baking spray to ensure easy removal of the cake.
- Cream Butter, Sugar & Salt: In a mixing bowl, use a mixer on high speed to cream together the unsalted butter, granulated sugar, and salt until the mixture is light, fluffy, and pale in color, about 5 minutes.
- Add Eggs: Add the eggs one at a time to the creamed mixture, beating well after each addition until fully incorporated.
- Add Dry Ingredients and Wet Additions: Reduce the mixer speed to low. Gradually add in the cake flour, ground cinnamon, pumpkin spice blend, and baking powder, mixing just until combined. Then add the sour cream, canned pumpkin, and vanilla extract, mixing gently until the batter is smooth and uniform.
- Pour and Bake: Pour the batter evenly into the prepared bundt pan. Place it in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out moist but mostly clean.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then invert the cake onto a cooling rack and let it cool completely to room temperature.
- Prepare the Brown Butter Glaze: In a small saucepan, melt the butter over medium-low heat. Continue to cook the butter, swirling occasionally, until it turns a deep golden brown with brown specks and develops a nutty aroma. Be careful to not let it burn.
- Mix the Glaze: Remove the browned butter from the heat and whisk it together with the confectioner’s sugar and milk until smooth and glossy.
- Glaze and Serve: Drizzle the brown butter glaze generously over the cooled pumpkin bundt cake. Slice, serve, and enjoy your delicious fall treat.
Notes
- Make sure all refrigerated ingredients like butter and sour cream are at room temperature for better mixing.
- Do not overmix the batter once the flour is added to keep the cake tender.
- Check the cake starting at 50 minutes baking time to avoid overbaking and drying out the cake.
- The brown butter glaze adds a nutty, rich flavor that complements the pumpkin spices well.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.