Pumpkin Pound Cake with Brown Butter Glaze

• Vegetarian

• Produce

  • 3/4 cup Pumpkin, canned

• Refrigerated

  • 5 Safest choice eggs, large

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 1/2 tsp Baking powder
  • 2 tsp Cinnamon, ground
  • 1 cup Confectioners' sugar
  • 2 cups Granulated sugar
  • 1 tsp Salt
  • 2 tbsp Vanilla extract, pure

• Dairy

  • 1 5/16 cup Butter, unsalted
  • 2 tbsp Milk
  • 3/4 cup Sour cream

Found on grandbaby-cakes.com

Description

Ingredients

• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 1 teaspoon salt
• 5 large Safest Choice Eggs
• 3 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1½ teaspoons baking powder
• ¾ cup sour cream, room temperature
• ¾ cup canned pumpkin
• 2 tablespoons pure vanilla extract
• 5 tablespoons unsalted butter, melted and browned until tiny specs form
• 1 cup confectioners sugar
• 2 tablespoons milk

Directions

• Preheat your oven to 350 degrees and prepare your 10 cup bundt pan with shortening and flour or non-stick baking spray.
• In your mixer bowl, cream together butter, sugar and salt on high speed until light and fluffy for 5 minutes.
• Next add in eggs, one at a time, and mix until well incorporated.
• Slow mixer to lowest speed and carefully add in flour, cinnamon and baking powder then add in sour cream, pumpkin and extract and cream until just combined.
• Pour cake batter into bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
• Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.
• Whisk together melted butter, confectioners sugar and milk.
• Drizzle glaze over cooled cake and serve.