Burnt Butter Bundt

Cook time 1 hour and 15 minutes
Servings 12-16


300g unsalted butter, at room temperature, plus extra to grease

1 cup caster sugar

1 cup brown sugar

2 tsp vanilla bean paste

4 large eggs, at room temperature

400g plain flour

½ tsp of baking powder

¼ tsp bicarbonate of soda

300ml buttermilk, at room temperature

Salted maple icing

125ml thickened cream

1 cup maple syrup

1 tsp salt flakes

100g butter

Burnt Butter Bundt


Place the butter in a saucepan over low heat. Cook until the butter starts to foam and turn brown. Immediately pour into a bowl and cool completely until soft butter is formed again. If you chill, you will need to bring to room temperature again.

Preheat oven to 160°C (140°C fan forced). Grease a 26cm bundt cake pan.

Place the burnt butter, 1 tsp salt, sugars and vanilla in the bowl of a stand mixer and beat until pale and fluffy.

With the motor running, add the eggs, one at a time. Sift the flour and rising agents into a bowl then in alternate additions add the flour and buttermilk to the slowly mixing batter until well combined. Pour into prepared pan and bake for 45 minutes - 1 hour or until a skewer comes out clean.

Cool cake in pan for 10 minutes, then turn out onto a wire rack to cool completely.

Meanwhile, for the icing, combine the butter and maple syrup in a saucepan over medium heat and cook for 6 minutes until caramelised. Then remove from the heat and stir through the cream and salt. Set aside to cool completely. Pour over cooled cake once ready to serve.