November 15 is National Bundt Cake day and I usually try to bake a new bundt cake every year since I was inspired by Mary the Food Librarian. I’ve been saving this bundt to make for that day for a couple months. Now that it is freezing out I have an excuse to warm up the house through baking. In the future I will change the recipe from the original (besides the glaze) I found in the Fall Baking Special from Better Homes and Gardens. I’m including those changes below. I thought the original might have too many nuts for my family’s taste, but put them in anyway…that was a bit of a fail. I also originally used Greek yogurt for the plain yogurt listed and I’m thinking that I either need to use regular yogurt or part milk, part Greek as it was a bit dry for my taste. However, the brown butter glaze I swapped out for the original coffee glaze really bumped up the brown butter goodness!
I hope you enjoy!
Brown Butter Bundt (adapted from Better Homes and Gardens Fall Baking)
- 3/4 cup butter
- 1/2 cup pecan pieces toasted and finely chopped
- 2 cups packed dark brown sugar
- 2 tsp all purpose flour
- 3 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 3 eggs
- 1 tsp vanilla
- 1 1/2 cups plain yogurt (or 1/2 cup milk and 1 cup Greek yogurt)
- 4 TBSP Butter
- 3/4-1 cup powdered sugar
- 1 tsp vanilla extract
- 1-2 TBSP milk
In a medium saucepan melt butter over medium heat. Reduce to medium-low. Continue to cook, without stirring for 5-6 minutes or until butter becomes brown and fragrant. Transfer to a small bowl. Cover and chill for 2 hours or freeze for 30 minutes or until firm.
Preheat oven for 325 degrees. Spray 10 inch-bundt pan with Pam with Flour or similar spray.
For filling, in a small bowl combine pecans, 1/2 cup of the brown sugar, and the 2 tsp of flour. Add 3 Tablespoons of the browned butter and work in with fingers or a fork until mixture is crumbly; set aside.
In a medium bowl, mix together 3 cups flour, baking powder, baking soda and salt; set aside.
In a large mixing bowl of an electric mixer beat the remaining browned butter with an electric mixer on medium speed until softened. Add the remaining 1 1/2 cups brown sugar and cream together. Add the eggs, one at a time, beating after each addition until well combined. Stir in vanilla.
Add the flour mixture alternatively with yogurt (or milk/yogurt mixture) on low speed until just combined.
Spoon half of the batter into the prepared pan, spreading evenly. Sprinkle batter in the pan evenly with filling. Spoon remaining batter over filling, spreading to cover.
Bake for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove from the pan. Cool about 45 minutes more.
Brown 4 tablespoons of butter over medium heat in a small saucepan. Once butter is browned add powdered sugar and vanilla. Mix until moistened. Add 1-2 TBSP milk until it is the desired consistency. Immediately drizzle over bundt cake and allow to set.