Ingredients
- 141 g Unsalted butter 10 tbsp, melted, then divided
- 150 g Dark brown sugar ¾ cup
- 55 g Neutral oil ¼ cup
- 2 large Eggs room temperature
- 57 g Heavy Cream ¼ cup, room temperature
- 75 g Whole or 2% milk ⅓ cup, room temperature
- 1 tsp Maple extract
- 180 g AP Flour 1½ cup
- 1¼ tsp Baking powder
- 1 tsp Sea salt
Glaze
- 2 tbsp Browned Butter from above portion
- 86 g Powdered sugar ¾ cup
- 1 tbsp Milk
- pinch Sea salt
Instructions
- Preheat your oven to 350°F. Generously grease your bundt pan. I personally use cake goop to prevent sticking as my bundt pan does not recommend baking spray but butter, shortening, cooking spray, flour or any combination of those items will work.
- 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 then 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 or whisk until well combined.
- Add your eggs and mix until well combined.
- 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 30-35 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!
Notes
Cake will keep in a covered container 5-7 days but will be freshest within 48 hours of baking.