Wednesday, October 14, 2020

Buttermilk Pumpkin Bundt + a Browned Butter Glaze #BundtBakers


This is my first month participating in a baking group called Bundt Bakers.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

This month's prompt was: "Share your favorite pumpkin-full Bundt cake recipe, using fresh or canned pumpkin." And here's this month's line-up...

Pumpkin Puree Shortage?

I had heard buzzings in some food blogging groups that there was a shortage on pumpkin puree. Really? That's okay, there seem to be plenty of pumpkins. So, I decided to just make my own puree with two Japanese pumpkins that I had on-hand.

You can read my favorite method here. Then you're ready to begin!

Once you have your puree, you're ready to begin! Oh, I did want to tell you a little bit about the browned butter glaze. Called 'Beurre Noisette' [bur nwah-zet], in French, it literally means 'butter the color of a hazelnut.' And it is one of those magical ingredients that transforms the flavor of just about anything be it sweet or savory. Its nutty taste and aroma are out of this world. And it can add a creative twist to any recipe that includes butter.


  • 1-1/2 sticks (3/4 cup) butter, softened, plus additional for greasing bundt pan
  • 1 cup organic granulated sugar
  • 2-1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground allspice
  • 3/4 teaspoon ground cardamom
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1-1/4 cups pumpkin puree
  • 3/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • Also needed: powdered sugar for dusting before serving

  • 6 Tablespoons butter
  • 1-3/4 cups organic powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 to 5 tablespoons buttermilk


Preheat oven to 350 degrees Fahrenheit. Butter bundt pan and set aside.

In a large mixing bowl, cream the butter and sugar together until lightened and fluffy, approximately 3 to 5 minutes.

In a mixing bowl, stir together the pumpkin, buttermilk, vanilla, and eggs. In another mixing bowl, stir together the flour, baking powder, baking soda, and spices.

Alternating the pumpkin mixture and the flour mixture, add those to the butter bowl and beat until incorporated and smooth.

Spoon batter into prepared pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, approximately 45 to 50 minutes. 

Cool cake in pan on a rack for 15 minutes, then gently loosen the cake from the pan with a silicone spatula.

Invert rack over cake and reinvert cake onto rack. Let cool completely. While the cake cools, make the glaze.

Place butter in a pan over medium heat. Swirl the pan occasionally to be sure the butter is cooking evenly. As the butter melts, it will foam and begin to darken. The color will progress from a pale lemon yellow to golden straw hue and, finally, to a hazelnut brown. Once you achieve the color and aroma you want, pour the browned butter into a glass bowl, leaving most of the sediment in the pan. The browning can take anywhere from 7 to 10 minutes. Whisk in the powdered sugar, vanilla, and buttermilk. If it's too thin, add more powdered sugar; if it's too thick, add more buttermilk.


Drizzle over the cooled cake. Before serving dust with powdered sugar, then slice into serving pieces.

That's a wrap for my first month with the Bundt Bakers. What fun! We'll be back next month with bundts that incorporate nut butter into the recipe. Stay tuned.


  1. I discovered browned butter a few years back through a fellow blogger who was obsessed with a capital O and it is fabulous. As is your lovely buttermilk pumpkin cake.

    1. Thanks! Happy to join this group. What delicious fun.

  2. So glad you joined us Cam...your cake is wonderful and browned butter is the bomb!!!

  3. Welcome Camilla, and absolutely beautiful buttermilk pumpkin Bundt cake you made! And browned butter is also one of my favorite ingredients. I also make Swiss meringue buttercream with half of it in browned butter, absolutely delicious!

    1. Thank you. Hmmmm...I have a birthday cake to make tonight. I might have to try a browned butter buttercream. Genius.

  4. Welcome to bundt bakers Cam! Is this really your first month?! That browned butter glaze sounds absolutely mouth watering!

  5. Hi Camilla, it's a pleasure to bake with you! I could swim in that browned butter cake it looks divine.

  6. Browned butter is on my to do list since long! Looking at this beautiful bundt and glaze makes me want a slice of this cake.

  7. Delicious recipe!
    Two wonderful colors on the cake..
    I love it!