Bundt cake isn’t something I grew up eating. Not just because I’m not a cake person either! Bundt cakes are their own thing. You don’t want to make a regular cake in a bundt pan because it won’t be the same. I guess if you need a special pan it’s going to be a special cake. This maple brown butter bundt cake is no exception to that statement.
Maple is my favorite fall flavor. I don’t really know why we consider it one other than maybe the changing maple leaf colors. Maple syrup is harvested in spring. Regardless, pumpkin may reign supreme when the air starts to get chilly but in my house it’s when the maple syrup comes into heavy rotation. Some other maple bakes you might want to bake up this fall would be:
Now, a traditional bundt cake pan can be pretty large, so this is technically a small (but not mini) bundt cake. A traditional is anywhere from 10-12 cups, and this was made using a 6 cup. So if your pan is a 12 cup, I would double it. If it’s 10 cups you could try this but I don’t know how full your pan would be. Maybe try the recipe at 1.5x the ingredients.
Maple Brown Butter Bundt Cake Key Ingredients
- Brown Butter – Brown butter is going to add those warm and toasty nutty notes to both the cake and the glaze. I wouldn’t recommend skipping this step as it packs in so much flavor!
- Maple Extract – You could use maple syrup but maple extract allows you all the flavor without adding sugar. I didn’t want the cake to be overly sweet yet still have that strong maple flavor.
- Milk – Milk is going to give us a lot of tenderness in the cake from the fat.
- 10 tbsp Unsalted butter
- 150 g Dark brown sugar ¾ cup
- 2 large Eggs room temperature
- 1 tsp Maple extract
- ¼ cup Heavy Cream room temperature
- ¼ cup Neutral oil
- ⅓ cup Whole or 2% milk room temperature
- 180 g AP Flour 1½ cup
- 1¼ tsp Baking powder
- 1 tsp Sea salt
- ¾ cup Powdered sugar
- 1 tbsp Milk
- pinch Sea salt
- Preheat your oven to 350°F. Generously grease your bundt pan. I personally use cake goop to prevent sticking.
- Weigh out your flour into a medium bowl, add salt and baking powder. Whisk to combine and set aside.
- In a stainless or light colored saucepan, add butter and put over medium heat. Stir frequently after butter is melted. Butter will bubble and foam and then begin to brown. When the butter is an amber color with golden brown milk fats and a toasty aroma, transfer to a bowl, making sure to scrape the milk solids from the pan into the bowl.
- Stir your brown butter and use a tablespoon to scoop out 1½-2 tbsp of the brown butter (making sure to get some of the toasted milk solids) into a separate small bowl, set aside for the glaze.
- In a medium-large bowl, add your browned butter, oil and brown sugar. Mix with a hand mixer until well combined.
- Add your eggs and mix on medium low until well incorporated.
- Add your milk, heavy cream and maple extract and beat well. This will be combined after about 30 seconds but beat for an additional minute to add extra air to the heavy cream.
- Add your dry ingredients to the wet and stir together with a rubber spatula until just combined.
- Pour/scoop your cake batter into your prepared cake pan. Smooth out the top into an even layer.
- Place your cake into the center rack of your oven. If your pan is decorative and doesn't sit flat, Place it on a baking sheet and then into the oven.
- Let cake bake for 35 minutes and remove from oven. Allow to cool in the pan for about 10-15 minutes and then flip out onto a wire rack to cool completely.
- When you cake has cooled, prepare your glaze. Take the 1½-2 tbsp of cooled browned butter that was set aside. Add powdered sugar, milk and salt and whisk together.
- Pour the glaze over the cake. Slice and enjoy!