Pumpkin Bundt Cake with Brown Butter Glaze

Does anyone else celebrate Sweetest Day?  I don't remember when this holiday started and honestly I just did a little Wikipedia search for more info:  

Sweetest Day is a holiday celebrated primarily in the Great Lakes region on the third Saturday in October. It is described as an "occasion which offers all of us an opportunity to remember the sick, aged and orphaned, but also friends, relatives and associates whose helpfulness and kindness we have enjoyed."   

Okay, nice sentiment, right?!  Of course The Bellman, ever the romantic, looooves this kind of thing!  He was certainly thinking ahead this year and what a lovely surprise it was when he presented me with this beautiful bundt pan.  Sweet!  I gave him a card and an apple, meh.

I've been playing around with pumpkin and browned butter glazes.  Even though I hated covering up the beautiful design of this bundt I thought it did indeed need a drizzle of something. 

PUMPKIN BUNDT CAKE
Yield = one bundt cake

2C sugar
4 eggs
1C canola oil
1 tsp vanilla
2C flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
15 oz pumpkin (one can)

1.  Beat the sugar and eggs until well blended.  Add the oil and vanilla.

2.  In medium bowl combine flour, baking soda, cinnamon, nutmeg, cloves and salt.

3.  Add flour mixture to egg mixture and stir to combine.

4.  Add pumpkin and mix well.

5.  Pour into greased and floured bundt pan.

6.  Bake at 350 for 50-55 minutes.

7.  Let the cake cool 10 minutes before removing from bundt pan.


BROWN BUTTER GLAZE
Yield = 1C

1/4C butter
1 1/4 C powdered sugar
3 TBL milk
1 tsp vanilla
1/2 tsp vanilla paste

1.  In a medium bowl add the powdered sugar, vanilla and milk.

2.  Brown the butter and add to the powdered sugar mixture. Whisk together until well blended.  Add more milk if needed to reach a pourable consistency.

I followed the same rules to brown the butter here as I did with the brown butter snickerdoodles from a couple of weeks ago.  It's pretty simple, trust me.

Place the butter in a saucepan over medium heat.  The butter will foam and sputter and that is okay.  Just keep whisking through this process.  After a few minutes the butter will begin to brown on the bottom of the pan.  Continue to whisk and remove the butter from heat as soon as the butter begins to brown.  You'll know it is ready when it starts to smell nutty.  Kind of like those yummy cinnamon almonds sold at the mall. Be careful because it can go from zero to dark thirty in a flash. 


3.  Spoon the warm glaze over the cooled cake.


Enjoy!

*adapted from "Like The Bowl Good".