This cake reminds me of an old school vanilla tea cake, but WAY better! The process of ‘burning’ the butter is well worth the little bit of extra effort because the flavour just shines through each bite in this cake. You can leave the glaze off if you prefer but I just adore the strong flavour of warm, aromatic coffee and the mellow buttery taste altogether. TO DIE FOR!!
I promise you it will be a hit all round next time you have visitors over, it’s the perfect thing to serve with coffee and tea after dinner or to enjoy alone straight from the oven! YUM!
Brush a Bundt pan with a little extra melted butter, then dust with flour, tapping out excess. Put into fridge while you prepare cake batter
Melt butter in a saucepan over high heat. When it boils, reduce heat to medium; simmer until foamy
Continue cooking, stirring occasionally until butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom of the pan
Remove from heat and cool slightly
Whisk together flour and salt in a bowl. In another bowl, whisk together eggs, sugar, buttermilk, and vanilla
Whisk brown butter into egg mixture, then stir into flour. Pour into cake pan and smooth over so it's even
Bake for 45 minutes or so until golden brown and a skewer comes out clean. Cool in the pan for 10 minutes then turn out onto cooling rack to cool for another 30 minutes
Mix together glaze ingredients and pour over cake. Serve and enjoy!
This recipe is one I’m sharing from my mum’s recipe collection.
