This unassuming little bundt cake has just been added
to my top 5 favorite desserts!
It'll fit perfectly into the time when strawberries are
out of season and you just don't want chocolate.
I've been looking for an excuse to make Browned Butter Frosting
and this was the occasion - Boy, was it ever.
Gram's Best Brown Sugar Cake:
1 boxed yellow cake mix
1 pkg. (3.4 oz) instant vanilla pudding
4 eggs
2/3 c. sour cream
2/3 c. water
1/2 c. oil
1 c. packed brown sugar
1 c. chopped pecans - I used walnuts since I have a walnut hook-up
1 recipe Browned Butter Frosting (to follow)
Heat oven to 350 degrees.
Spray a bundt pan with baking spray, set aside.
In a large bowl combine, cake mix, pudding, eggs, sour cream, water and oil. Mix for 3 minutes. Add brown sugar and chopped nuts. Mix until well combined.
Spoon into the bundt pan and cook for 1 hour. Remove from oven and cool in pan for 10 minutes. Invert onto serving platter. Cool completely.
When cool, frost with Browned Butter Frosting. If you want, sprinkle a few chopped nuts on the cake after it's frosted.
Browned Butter Frosting:
1/2 c. butter, must be butter!
2 1/2 c. powdered sugar
1/4 c. whipping cream
1 t. vanilla extract
In a small saucepan, over low heat melt butter and wait for it to turn a light brown, caramelized color. This will take about 15 minutes. Watch it closely so it does not burn.
After it has browned, pour into a large bowl. Immediately add sugar, whipping cream and vanilla. Beat ingredients together for a minute or so, until they come together and look like heaven. Resist the urge to get a spoon and eat it all...Frost the cooled cake and eat the rest.
Bon Appetit!
