{"id":343177,"date":"2025-12-14T04:37:32","date_gmt":"2025-12-14T04:37:32","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/brown-butter-pumpkin-bundt-cake-with-maple-glaze\/"},"modified":"2025-12-14T04:37:32","modified_gmt":"2025-12-14T04:37:32","slug":"brown-butter-pumpkin-bundt-cake-with-maple-glaze","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=343177","title":{"rendered":"Brown Butter Pumpkin Bundt Cake with Maple Glaze"},"content":{"rendered":"


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\"Pumpkin<\/p>\n

As the crisp autumn air settles in and the leaves don their golden hues, my kitchen becomes a sanctuary of warmth and spice. Fall has always been a season that invites comfort and nostalgia, and what better way to celebrate it than with a slice of cake that embodies the essence of the season?<\/p>\n

Pumpkin, often the star of autumn desserts, is a beloved flavor. However, in this cake, I\u2019ve chosen to let it play a supporting role. By using just three-quarters of a can of pumpkin puree, the cake achieves a moist texture without being overwhelmed by the squashy notes. This restraint allows the spices\u2014cinnamon, nutmeg, and a hint of clove\u2014to shine through, creating a harmonious blend that feels both familiar and refined.<\/p>\n

The true magic, however, lies in the brown butter. By gently browning the butter, I unlock its nutty, caramelized undertones, adding a depth of flavor that elevates the cake from simple to extraordinary. This technique not only enhances the taste but also imparts a delightful richness that complements the spices beautifully.<\/p>\n

Topping it all off is a maple glaze\u2014a nod to the season\u2019s sweetness. Made with pure maple syrup, a touch of maple extract, and a pinch of salt, this glaze adds a glossy finish and a burst of flavor that ties everything together.<\/p>\n

This Brown Butter Pumpkin Bundt Cake isn\u2019t just a dessert; it\u2019s a celebration of fall\u2019s finest offerings. Whether you\u2019re enjoying it with a cup of tea on a quiet afternoon or serving it at a festive gathering, it promises to bring warmth and joy to any occasion.<\/p>\n

If you would like to see the Reel I made for this recipe, visit me on Instagram @pastry_tales<\/a><\/p>\n

Why This Version Works:<\/h3>\n
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    Brown butter<\/strong> adds a nutty, caramel-like depth and a better texture than oil.<\/p>\n<\/li>\n

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    Reduced sugar (1\u00bc cups)<\/strong> balances sweetness so you taste pumpkin + spice, not just sugar.<\/p>\n<\/li>\n

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    \u00be can pumpkin<\/strong> keeps the batter moist but prevents that \u201csoggy\u201d feel.<\/p>\n<\/li>\n

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    Maple glaze<\/strong> (maple syrup, extract, powdered sugar, milk, pinch of salt) enhances fall flavors and gives a shiny, drippy finish.<\/p>\n<\/li>\n<\/ul>\n

    \u00a0<\/p>\n

    \"Slice<\/p>\n

    \u00a0<\/p>\n

    Ready to bake? Find the full recipe with ingredients and directions in the card below, complete with a print option.<\/p>\n

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    Ingredients<\/h3>\n

    For the Cake:<\/h4>\n
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    • \n1 cup brown butter (cooled)<\/span><\/span>\n<\/li>\n
    • \n1\u00bc cups granulated sugar or if you want less, you can use 1 cup.<\/span><\/span>\n<\/li>\n
    • \n3 large eggs, at room temperature<\/span><\/span>\n<\/li>\n
    • \n\u00be can (approximately 12 oz) pumpkin puree<\/span><\/span>\n<\/li>\n
    • \n2 teaspoons vanilla extract<\/span><\/span>\n<\/li>\n
    • \n2\u00bd cups all-purpose flour<\/span><\/span>\n<\/li>\n
    • \n1\u00bd teaspoons baking soda<\/span><\/span>\n<\/li>\n
    • \n\u00bd teaspoon baking powder<\/span><\/span>\n<\/li>\n
    • \n\u00bd teaspoon salt<\/span><\/span>\n<\/li>\n
    • \n2 teaspoons pumpkin pie spice<\/span><\/span>\n<\/li>\n<\/ul>\n

      For the Maple Glaze:<\/h4>\n
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      • \n1 cup powdered sugar<\/span><\/span>\n<\/li>\n
      • \n2 tablespoons maple syrup<\/span><\/span>\n<\/li>\n
      • \n1\/4 teaspoon maple extract<\/span><\/span>\n<\/li>\n
      • \n1 tablespoon milk<\/span><\/span>\n<\/li>\n
      • \nPinch of salt<\/span><\/span><\/p>\n

        \u00a0Instructions<\/h3>\n

        1. Preheat Oven & Prepare Pan<\/strong>
        Preheat your oven to 350\u00b0F (175\u00b0C). Grease and flour your bundt pan thoroughly to ensure easy release.<\/span>
        \nWhen you make a Bundt, you want to make sure that it releases from the pan fast and easy without leaving any chunks of cake sticked to the pan. This is why you ALWAYS have to butter and flour your pan sides and bottom. Use a kitchen brush and using softened butter, grease every corner of the pan, do not miss any spot. Finally, dust your pan with some flour but get rid of any excess. Set aside.<\/span>
        \n2.Brown the Butter<\/strong><\/span>
        \nIn a saucepan over medium heat, melt the butter until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.<\/span>
        \n3. Mix Wet Ingredients<\/strong><\/span>
        \n\u00a0In a large bowl, whisk together the eggs and granulated sugar until well combined. Add the cooled brown butter, pumpkin puree, and vanilla extract, mixing until smooth<\/span>
        \n4. Combine Dry Ingredients<\/strong><\/span>
        \nIn a separate bowl, sift together the flour, baking soda, baking powder, salt, and pumpkin pie spice.<\/span>
        \n5.Combine Wet and Dry Mix<\/strong><\/span>
        \nGradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; it\u2019s okay if the batter is slightly lumpy.<\/span>
        \n\u00a06. Bake the Cake<\/strong><\/span>
        \nPour the batter into the prepared bundt pan. Bake for 60\u201365 minutes, or until a toothpick inserted into the center comes out clean.<\/span>
        \n\u00a07. Cool the Cake<\/strong><\/span>
        \nAllow the cake to cool in the pan for about 20 minutes. Then, invert onto a wire rack to cool completely.<\/span>
        \n8. Prepare the Maple Glaze<\/strong><\/span>
        \nIn a small bowl, whisk together the powdered sugar, maple syrup, maple extract, milk, and a pinch of salt until smooth and pourable.<\/span>
        \n9. Glaze the Cake<\/strong><\/span>
        \nOnce the cake has cooled, drizzle the maple glaze over the top, allowing it to drip. down the sides.<\/span>
        \nTips for Success<\/strong><\/span>\n<\/li>\n

      • \nBrown Butter Tip:<\/strong>\u00a0Allow the brown butter to cool slightly before adding it to the batter to prevent curdling the eggs. I prefer it to use it when it is almost all cooled down.<\/span><\/span>\n<\/li>\n
      • \nPan Choice:<\/strong>\u00a0Using a classic bundt pan ensures even baking and a beautiful presentation.<\/span><\/span>\n<\/li>\n
      • \nStorage:<\/strong>\u00a0Store the glazed cake in an airtight container at room temperature for up to 3 days.<\/span><\/span>\n<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n

        \"\"<\/p>\n<\/p><\/div>\n