This elegant, yet simple, Bundt cake uses the "Sweet Seduction" Dessert Topper to infuse the batter with warm spice, complemented by a nutty, rich brown butter icing.
Ingredients
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For the Cake:
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1 ½ cups (3 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tsp vanilla extract
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3 cups all-purpose flour
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1 tsp salt
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1 tsp baking soda
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1 tbsp Paramour Spice Co. "Sweet Seduction" Dessert Topper
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1 cup buttermilk or sour cream
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For the Brown Butter Glaze:
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½ cup (1 stick) unsalted butter
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2 cups powdered sugar, sifted
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¼ cup milk or heavy cream
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½ tsp Paramour Spice Co. "Sweet Seduction" Dessert Topper
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Instructions
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Prep: Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan generously.
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Cream Butter and Sugar: In a large bowl, cream the softened butter and sugar together until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
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Mix Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking soda, and 1 tbsp of the "Sweet Seduction" Dessert Topper.
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Combine: Alternate adding the dry ingredients and the buttermilk/sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
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Bake: Pour the batter into the prepared Bundt pan. Bake for 50–55 minutes, or until a toothpick inserted near the center comes out clean.
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Cool: Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
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Make the Brown Butter Glaze: In a small saucepan, melt the butter over medium heat. Continue cooking, swirling occasionally, until the butter turns a rich amber color and nutty brown bits form at the bottom (about 5–7 minutes). Remove immediately from heat.
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Finish Glaze: Pour the brown butter into a medium bowl. Whisk in the sifted powdered sugar, milk/cream, and ½ tsp of the "Sweet Seduction" Dessert Topper until smooth.
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Glaze and Serve: Drizzle the glaze over the completely cooled Bundt cake.