Brown Butter Bundt Cake

Instructions

1. 1

   Preheat oven to 180°C. Grease a 20cm bundt tin and line with parchment paper.

   Tip: To prevent the cake from sticking, make sure the tin is well-greased.

2. 2

   In a large mixing bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Whisking helps to incorporate air and ensures the cake is even in texture.

3. 3

   In a separate bowl, whisk together softened butter, eggs, and warm milk.

   Tip: Whisking the wet ingredients helps to incorporate air and ensures a smooth cake.

4. 4

   Add the wet ingredients to the dry ingredients and mix until just combined.

   Tip: Overmixing can result in a dense cake.

5. 5

   Stir in flavourings and chocolate chips (if using).

   Tip: The flavourings and chocolate chips will distribute evenly throughout the cake as it bakes.

6. 6

   Melt 50g of the butter in a saucepan over low heat, stirring frequently, until it turns a light golden brown.

   Tip: This is the brown butter that gives the cake its distinctive flavour.

7. 7

   Pour the melted butter into the cake batter and mix until just combined.

   Tip: The brown butter adds a rich, nutty flavour to the cake.

8. 8

   Pour the batter into the prepared tin and smooth the top.

   Tip: Make sure the batter is evenly distributed to ensure the cake cooks evenly.

9. 9

   Bake for 35-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean.

   Tip: Check the cake frequently towards the end of the baking time to avoid overcooking.

10. 10

    Remove from the oven and let cool in the tin for 10 minutes.

    Tip: This helps the cake to set and makes it easier to remove from the tin.

11. 11

    Transfer the cake to a wire rack to cool completely.

    Tip: Let the cake cool completely before serving to ensure it is fully set.