Brown Butter Spice Cake

By Unicorn1259

Ingredients

• CAKE
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/8 teaspoon ground nutmeg
• 1 cup unsalted butter, cut up
• 1 3/4 cups cake flour
• 1 3/4 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/3 cups packed light brown sugar
• 2 eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2/3 cup whole milk
• GLAZE
• 1/4 cup unsalted butter, cut up
• 1 1/4 cups powdered sugar
• 1 to 3 tablespoons whole milk
• 1 teaspoon lemon juice
• Dash salt

Details

Servings 12

Preparation

Step 1

1. Heat oven to 325°F. Spray 10-cup Bundt pan with cooking spray; sprinkle with flour, tapping out excess. Combine cinnamon, cardamom, cloves and nutmeg in small bowl. Reserve 1/2 teaspoon of the spice mixture for glaze.

2. Heat 1 cup butter in large skillet over medium heat 5 to 7 minutes or until milk solids on bottom are dark chocolate brown, stirring frequently. Stir remaining spice mixture into butter. Cook 15 seconds or until just fragrant. Immediately pour into large wide bowl; freeze 15 to 20 minutes or until consistency of softened butter, stirring occasionally.

3. Meanwhile, heat oven to 325°F. Combine flour, baking powder and 1/2 teaspoon salt in medium bowl.

4. Add brown sugar to butter mixture; beat at medium speed 2 minutes or until fluffy. At medium-low speed, beat in eggs and egg yolks one at a time, beating well after each addition. Beat in vanilla.

5. At low speed, beat in flour mixture in three parts alternately with milk, beginning and ending with flour mixture. After last addition, beat at medium speed 30 seconds. Spread batter in pan.

6. Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Invert onto rack; cool completely.

7. Meanwhile, heat 1/4 cup butter in small skillet over medium heat 3 to 5 minutes or until milk solids on bottom are dark chocolate brown. Remove from heat; cool slightly.

8. Whisk powdered sugar, 1 tablespoon of the milk, lemon juice, reserved 1/2 teaspoon spice mixture and dash salt in medium bowl. Whisk in browned butter until smooth, adding additional milk to achieve thick glaze consistency. Spread over top of cake; let drip down sides. Let stand 30 minutes or until glaze is set.