Brown Butter Vanilla Bean Bundt Cake
Restless Chipotle
Restless Chipotle
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  • 4 ounces unsalted butter (8 tablespoons) 238 grams all-purpose flour (1¾ cups) 1½ teaspoons baking powder ¼ teaspoon salt 1¼ cups (250 grams) sugar 2 vanilla beans 4 teaspoons vanilla extract 4 eggs, room temperature ⅓ cup heavy cream (80 ml) Instructions Preheat the oven to 350F. Butter and flour a bundt pan. In a heavy saucepan melt the butter until it turns the color of honey. Be careful not to let it burn. Cool. Add the sugar to a large bowl. Split the vanilla beans in half and scrape the seeds in to the sugar. Smush the vanilla beans into the sugar until the sugar is moist and smells like vanilla. Whisk the flour, salt, and baking powder together in another bowl. With an electric mixer beat the eggs into the sugar until light - about a minute. Beat in the vanilla extract then the cream. Stir in the dry ingredients until the batter is smooth. Fold in the butter in 2 different batches. Spoon the batter into the pan. Bake for 55 minutes or until a cake tester comes out clean. Cool in the pan for five minutes and then turn out to cool all the way. Top with ganache or your favorite toppings. Nutrition Information Serving size: 1 slice Calories: 255 Fat: 10.5 Saturated fat: 6.1 Carbohydrates: 36.6 Sugar: 21.2 Sodium: 128 Fiber: 0.6 Protein: 4.0 Cholesterol: 79 3.2.2925



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