Pumpkin Brown Butter Glaze Cake

Equipment

• Stand mixer
• 12 cup bundt pan

Ingredients

Pumpkin Cake

• 1 cup unsalted butter room temperature
• 2 cups granulated sugar
• 1 teaspoon salt
• 5 large eggs
• 3 cups cake flour
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons baking powder
• ¾ cup sour cream room temperature
• ¾ cup canned pumpkin
• 2 tablespoons pure vanilla extract

Browned Butter Glaze

• 5 tablespoons unsalted butter melted and browned until tiny specs form
• 1 cup confectioner’s sugar
• 2 tablespoons milk

Direction

 Pumpkin Pound Cake

1. Preheat your oven to 350 degrees and prepare your bundt pan with shortening and flour or non-stick baking spray.
2. In your mixer bowl, cream together butter, sugar and salt on high speed until light and fluffy for 5 minutes.
3. Next add in eggs, one at a time, and mix until well incorporated.
4. Slow mixer to lowest speed and carefully add in flour, cinnamon and baking powder then add in sour cream, pumpkin and extract and mix until just combined.
5. Pour cake batter into bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
6. Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.

 Brown Butter Glaze

1. Whisk together melted butter, confectioner’s sugar and milk.
2. Drizzle glaze over cooled cake and serve.