A browned butter and strawberry glaze makes this rich Bundt cake especially delicious.
Butter Cake with Browned Butter Strawberry Syrup
Serves: 1 (15-cup) Bundt cake
Ingredients
- 3 cups unsalted butter, softened and divided
- 3 1⁄2 cups sugar, divided
- 4 large eggs
- 4 cups all-purpose flour
- 1 3⁄4 teaspoons kosher salt
- 1 teaspoon baking powder
- 1 1⁄3 cups whole milk
- 1 teaspoon vanilla extract
- 4 cups quartered fresh strawberries
- 1⁄4 teaspoon ground cardamom
- 1⁄4 cup light corn syrup
Instructions
- Preheat oven to 325°.
- In a large bowl, beat 2 cups butter and 3 cups sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In another large bowl, sift together flour, salt, and baking powder. In a small bowl, stir together milk and vanilla. Gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating at low speed just until combined after each addition.
- Spray a 15-cup Bundt pan with baking spray with flour. Spoon batter into prepared pan.
- Bake until a wooden pick inserted near center comes out clean, about 1 hour and 30 minutes.
- In another small bowl, stir together strawberries, cardamom, and remaining 1⁄2 cup sugar. Let stand at room temperature until strawberries have softened, about 1 hour. Drain strawberries, reserving 1⁄2 cup strawberry juice.
- In a medium saucepan, melt remaining 1 cup butter over medium heat. Cook, stirring frequently, until butter turns a medium-brown color and has a nutty aroma, about 10 minutes. Remove from heat; whisk in corn syrup and reserved 1⁄2 cup strawberry juice. Serve syrup and strawberries with cake.
Notes
Kitchen Tip: When baking, use room-temperature eggs and milk to produce the fluffiest results.
