Brown Butter Bundt® Cake with Vanilla Bean Glaze
Servings:
12
prep time:
30 mins
cook time:
50 mins
Total time:
1 hour 20 mins
Ingredients
-
Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat
1 cup
-
2 ⅓ cups cake flour
-
1 ¼ teaspoons baking powder
-
¾ teaspoon salt
-
⅔ cup brown sugar
-
⅓ cup granulated sugar
-
5 eggs, room temperature
-
⅓ cup heavy cream
-
1 ½ teaspoons vanilla extract
-
1 cup confectioners' sugar
-
3 tablespoons heavy whipping cream
-
1 vanilla bean, split, seeds removed
Directions
- Heat oven to 325ºF.
- Grease and flour 10-cup Bundt® pan; set aside.
- Melt butter in 2-quart saucepan over medium heat. Cook, stirring constantly, 10-12 minutes or until butter solids in bottom of pan begin to turn deep golden brown. (Butter will get foamy and bubble.) Immediately remove from heat. Pour butter, including brown bits, into bowl; set aside.
- Stir together flour, baking powder and salt in bowl. Combine brown sugar and sugar in another bowl. Add eggs, 1/3 cup cream and vanilla; beat until smooth. Add flour mixture; stir until well mixed. Stir in browned butter until just mixed. Spread batter evenly into prepared pan.
- Bake cake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely.
- Whisk together all Glaze ingredients in small bowl, adding enough cream for desired consistency. Glaze cooled cake.
