This one time (at band camp), I bought a mini bundt pan for $5. I rarely make Bundt Cakes (although remember this and this droooooool), but I still couldn't resist buying something MINI that was FIVE DOLLARS. I mean. I'm a woman after all. We love mini things (there's a Michael Scott joke there) and sales. However, this pan has been sitting amongst my baking supplies for months, feeling very unused, most likely. I felt sorry for my little ittle bittle panny (gross, stop that, Siri). So the other day, in an attempt to appease Carson and make a "lighter" dessert, I came up with these Mini Brown Butter Bundt Cakes. They were moist, not overly sweet with a lovely hint of that nutty brown butter flavor, and perfect served with strawberries and whipped cream.
Mini Brown Butter Bundt Cakes
(Makes 15)
1 stick (1/2 cup) unsalted butter
1 1/2 cups cake flour, sifted
1/2 tsp salt
1 1/2 cups sugar
3 eggs, at room temp
1 tsp vanilla bean paste (or regular vanilla)
1/2 cup heavy cream (or whole milk)
In a small saucepan, melt butter over medium-low heat until it starts to brown and foam. (It will start to smell nutty at this point, be careful not to let it burn.) Remove from heat and pour butter in a bowl. Let it sit until it hardens slightly (you want it in softened butter form). In the meantime, preheat the oven to 350. Spray bundt pan with baking spray. Once butter is ready, place in a bowl with a standing mixer and add sugar. Mix for a few minutes. Add eggs, one at a time, and then vanilla bean paste. In a separate bowl, whisk together sifted flour and salt. Add half to the wet ingredients, mixing slowly, then the heavy cream, then the rest of the flour. Do not over mix. Add batter to pan (I filled mine almost to top) and bake for 15-18 minutes, until edges start to brown. Let cool on rack for 10 minutes before removing from pan.
