Brown Butter Pumpkin Spice Bundt Cake
Brown Butter Pumpkin Spice Bundt Cake This Brown Butter Pumpkin Spice Bundt Cake is what our fall dreams are made of.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosemaryfarm.com.
Cooking tools:
- Bundt pan
- Saucepan
- Stand mixer
- Pastry brush
- Sifter
- Whisk
- Mixing bowl
- Spatula
- Baking sheet
- Wooden skewer
- Cooling rack
- Oven mitt
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Kitchen scale
Ingredients
- 1 cup unsalted butter at room temperature - divided
- 3 cups pastry or cake flour
- 1 tbsp. pumpkin pie spice
- 1 tsp. fine sea salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- cup + 1 tbsp. granulated sugar - divided
- 1/2 cup brown sugar
- 4 large Rosemary Farm eggs
- 2 tsp. pure vanilla extract
- 1 (15 ounce) can pumpkin puree
- 1 cup buttermilk at room temperature - well shaken
- 1/4 cup maple syrup
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