Brown Butter Mini Bundt Cakes

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.