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Brown Butter Mini Bundt Cakes

1 cup Butter
2 cups Sugar
5 whole Eggs
2- 1/2 cups Flour
1/2 teaspoons Baking Powder
1/4 teaspoons Salt
1 cup Whipping Cream
2 teaspoons Vanilla Extract


For the brown butter: In a saucepan over medium to medium-high heat, melt butter until it foams and turns golden brown, about 5-10 minutes. Stir constantly. Remove from heat and set aside to cool and begin to solidify. For the bundt cake: Add butter and sugar to a large bowl attached to a stand mixer, and cream together. This will take about 3 minutes. Add in one egg at a time and beat for 30 seconds between additions. In a large bowl, whisk together flour, baking powder and salt. With mixer at low speed, alternate adding the flour mixture and the whipping cream into the sugar/egg mixture. When youve added all of that, stir in vanilla. Pour batter into a greased and floured standard sized bundt pan, or into a 6-count mini-bundt pan. Place pan into a cold oven and set to 325 F. Bake for 25 minutes for mini-bundts and 75 minutes for standard bundt pan. Test bundt cake with a toothpick to ensure its baked through. Remove from oven and place on a wire rack to cool. Remove from pan after 20 minutes and allow to cool on rack completely. Slice and serve. Note: Recipe slightly adapted from Darigold Brown Butter Bundt Cake.

Source: tastykitchen.com