Monday, September 19, 2011

Spice Bundt Cake with Brown Butter Vanilla Bean Glaze

CAKE

Preheat oven to 350 degrees.
Butter and flour your favorite bundt pan.

2 1/3 c. AP flour
2 t. baking powder
2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
8 oz. unsalted butter, cubed
8 oz. cream cheese, cubed
6 large eggs
1 T. vanilla

In a mixer, combine all the dry ingredients and mix smooth (use the paddle attachment). Add the butter and cream cheese. On the lowest speed, mix until crumbly. Add the eggs one at a time, finishing with the vanilla. Pour the batter into the prepared pan. Bake the cake for about 30 minutes at 350 degrees, then lower the oven to 325 and bake for an additional 30 minutes or until a toothpick comes out clean.

Cool for 30 minutes, then invert onto a serving plate. Cool for 1 1/2 hours before glazing.

GLAZE

2 oz. unsalted butter
1 vanilla bean or 1 t. vanilla bean paste or 2 t. vanilla extract
3-4 T. milk
2 c. confectioner's sugar

Melt the butter, then add the vanilla bean, split lengthwise and scraped. Allow the butter to foam and lightly brown. Add the butter vanilla mixture to the sugar, stirring smooth with the milk.

Spread the glaze on top of the bundt and allow it to move naturally.

Store the cake at room temperature.

4 comments:

  1. that DOES look dangerous...!!! :d

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  2. Can't wait to make this! Thanks! - mary

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  3. I found your recipe through the Food Librarian's blog. I am interested in trying it, but I have a few questions. Should the butter and cream cheese be cold or room temperature? What about the eggs?
    Thanks! - Lynn

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  4. Hi Lynn,
    The butter and cream cheese don't need to be room temperature (just not cold, right out of the frig.).
    However, the eggs should be room temperature.
    Thanks, and I hope you enjoy the cake.

    ReplyDelete