The Pioneer Woman Tasty Kitchen
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Brown Butter Mini Bundt Cakes

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Level: Easy

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Description

Sweet, nutty, dense and perfectly pound cake-like.

Ingredients

  • 1 cup Butter
  • 2 cups Sugar
  • 5 whole Eggs
  • 2-½ cups Flour
  • ½ teaspoons Baking Powder
  • ¼ teaspoons Salt
  • 1 cup Whipping Cream
  • 2 teaspoons Vanilla Extract

Preparation

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 you’ve 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 it’s 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.

One Comment

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Avatar of NanaBread

NanaBread on 12.6.2012

Megan, you are becoming my favorite food photographer. All of your photos make me drool. These are beautiful!
-jeanne

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