Brown Butter and Pecan Rum Cake
Our brown butter and pecan rum cake is a tasty bundt cake with rich flavors of rum combined with a vanilla yellow cake base, a rum butter sauce and pecans!
Equipment
- 1 electric mixer stand or hand mixer
- 1 9 inch bundt pan or six 4-inch bundtlette pans
Ingredients
For the cake batter
- 1 ½ cups unsalted butter (3 sticks, 345g)
- 3 cups all purpose flour
- 1 ½ teaspoon kosher salt
- 1 ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 1 egg yolk
- ½ cup sour cream
- ½ tsp vanilla extract
- ⅓ cup whole milk
- ½ cup dark rum
- ¾ cup pecans chopped
For the rum butter sauce
- ½ cup unsalted butter (1 stick, 115g)
- 1 cup granulated sugar
- ½ cup dark rum
- ¼ cup water
Instructions
Cake Batter
- Make the brown butter by heating 1.5 cups of butter in a saucepan over medium heat until the milk solids separate and begin to turn golden grown. This should take about 5 minutes to make. Remove from heat and allow the butter to come to room temperature before starting recipe.1 ½ cups unsalted butter
- Preheat oven to 350° F.
- Mix flour, salt, baking powder and cinnamon in a bowl and set aside.3 cups all purpose flour, 1 ½ teaspoon kosher salt, 1 ½ teaspoon baking powder, 1 teaspoon cinnamon
- In the bowl of a stand mixer with the paddle attachment (or use an electric hand mixer), combine brown butter and both sugars. Mix on medium for 2-3 minutes until mixture is light and fluffy.1 cup brown sugar, ½ cup granulated sugar
- Add eggs and egg yolk one at a time, fully mixing before adding the next.4 large eggs, 1 egg yolk
- Add sour cream, vanilla, milk, and dark rum and mix until combined.½ cup sour cream, ½ teaspoon vanilla extract, ⅓ cup whole milk, ½ cup dark rum
- Slowly add ½ the flour mixture. Mix on low until combined, then add the other half of the flour mixture and continue to mix until just combined.
- Spray your bundt pan with Baker's Joy, baking spray, or coat with butter. Sprinkle the chopped nuts at the bottom of the bundt pan.¾ cup pecans
- Pour batter into bundt pan, leaving 1 inch space from the top.
- Bake on center rack for 50-60 minutes for a 9-inch bundt cake (adjust time for smaller bundts), or until cake is brown and a toothpick or wooden skewer poked into the center of the cake comes out dry (you may need to cook this longer depending on your oven, so use the toothpick as your ultimate test of doneness).
Butter Rum Sauce
- Ten minutes before you cake is done, begin the sauce.
- Place all ingredients from rum butter sauce section in a sauce pan on medium-high heat and bring to a gentle boil for 2 minutes. Reduce heat to low and simmer until cake is done.½ cup unsalted butter, 1 cup granulated sugar, ½ cup dark rum, ¼ cup water
- Once cake is done, remove from oven and keep in the pan. With a long wooden skewer, poke holes throughout the cake. Then pour ¾ of the butter sauce over the the cake.
- Leave the cake in the pan for 20-30 minutes, then turn out onto a plate. Pour the remaining butter sauce over the top of the cake (you can reheat the sauce briefly if it has cooled too much. Allow to sit for another 10-15 minutes before serving. Enjoy!
Notes
This makes one 9-inch bundt or 6 smaller 4-inch bundtlettes.
Nutrition
Calories: 693kcalCarbohydrates: 69gProtein: 7gFat: 40gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 166mgSodium: 384mgPotassium: 141mgFiber: 2gSugar: 44gVitamin A: 1132IUVitamin C: 0.2mgCalcium: 94mgIron: 2mg
Tried this recipe?Let us know how it was!
