Brown Butter Pumpkin Bundt Cakes with Maple Bourbon Glaze
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Gluten Free Dessert
Cuisine: American
Serves: 6 cakes
Ingredients
  • For Bundt Cakes
  • 9oz gluten free flour (I used Jovial’s whole grain gluten free pastry flour)
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon powdered ginger
  • 1 tablespoon cinnamon
  • ¼ teaspoon salt
  • 2 cups pumpkin purée (either canned or homemade)
  • 3 tablespoons maple syrup
  • 1 tablespoon bourbon (or equal amount vanilla extract)
  • 8 tablespoons (1 stick) butter
  • 1 tablespoon grated fresh ginger
  • ½ oz light brown sugar (I used light muscovado)
  • 2 large eggs (room temperature)
  • ⅓ cup chopped candied ginger (plus more for garnish)
  • 1 tablespoon granulated sugar
  • For Maple Bourbon Glaze
  • ½ stick of butter
  • 3 tablespoons bourbon
  • ½ tablespoon vanilla extract
  • ½ cup maple syrup
  • 2 tablespoons heavy cream
  • 1 cup powdered sugar, sifted
Instructions
  1. Preheat your oven to 350º. Grease and flour a six-well mini bundt pan- making sure to really get into all of the little nooks and crannies or a 8½ by 4½-inch loaf pan
  2. Whisk flour, baking powder, baking soda, powdered ginger, and powdered cinnamon together in large bowl.
  3. Next: Brown the butter. In a small wide saucepan, melt butter over medium heat. Watch it closely, and swirl often. The color will go from a sunflower yellow, to amber, to a hazelnut brown. As soon as it smells toasty and starts to go beyond amber, be ready to take it off the stove and transfer it to a large heat proof bowl. You can strain the milk solids out through a mesh sieve if you like or just pour the butter out slowly so you leave most of the solids behind.
  4. Wipe the milk solids from your brown butter pan, and heat the pumpkin puree over medium. Cook the pumpkin for about 5-7 minutes, stirring frequently, it should reduce by about ⅓. Add maple syrup and bourbon (or vanilla) and stir well to combine.
  5. Whisk brown butter, eggs, brown sugar together. Then stir in pumpkin mixture with a large silicon or rubber spatula.
  6. Stir pumpkin mixture into the flour mixture until thoroughly combined and there are no more lumps (about a minute). Fold candied ginger in, gently.
  7. Transfer batter into prepared pan. If you are baking this in a loaf pan, sprinkle the granulated sugar evenly atop the loaf.
  8. Bake until toothpick inserted in center comes out clean. For a loaf pan about 1 hour. For the mini bundts 18-25 minutes. Rest the pumpkin bread in its baking vessel on a wire rack for 10 minutes then remove from the pan* and drizzle with glaze and sprinkle with candied ginger. Then allow cool completely on a wire rack.
  9. Make the Glaze
  10. In a small sauce pan over medium heat, melt butter with bourbon, vanilla extract, and maple syrup. Swirl pot to prevent burning the butter. Bring to a boil, then immediately remove from the heat. Whisk in the heavy cream. Add sifted powdered sugar a little at a time, stirring until all of the powdered sugar is incorporated.
  11. *You may need to cut some of the bottoms of the bundt cakes if they’ve risen too much or have an uneven bottom. To do that, place the bundts upside down on a flat surface. Use a serrated knife to gently saw back and forth horizontally. Make sure the cake is cooled enough to handle.
Recipe by The Tomato Tart at https://www.thetomatotart.com/recipe/sweets/gluten-free-pumpkin-bread/