browned butter bundt cake with kahlua glaze


Bundt cakes appeal to me because of their beautiful simplicity – I take comfort knowing that an unassuming cake waits in the pantry to be sliced for a treat following lunch. This yellow browned butter bundt cake with Kahlua glaze is incredibly fluffy and tender, and tastes even richer on the second day as the liqueur seeps into the cake. Bake a day ahead and glaze just before serving. If you aren’t a Kahlua lover, I imagine a dark rum would make a fantastic substitute.

Browned Butter Bundt Cake with Kahlua Glaze
1/4 cup unsalted butter
3 cups flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
3/4 cup sugar
1/4 cup Kahlua
2 tsp vanilla extract
4 large eggs
3/4 cup low-fat buttermilk
1/2 cup plain fat-free yogurt

Kahlua Glaze
3/4 cup powdered sugar
2 Tbsp Kahlua
1-2 Tbsp water

Cook butter in a heavy saucepan over medium heat, stirring constantly until it foams, turns clear, and then turns a deep brown, about 6 minutes. Pour browned butter into a glass measuring cup and chill in the freezer until solid, about 45 minutes. Remove from freezer to soften slightly.

Preheat oven to 350°F and coat a 12-cup bundt pan with nonstick spray. Whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl. Beat solidified brown butter and sugar in a large mixer bowl at medium speed until well blended; beat in Kahlua and vanilla. Add eggs one at a time, beating well after each. Combine buttermilk and yogurt in a small bowl. Reduce speed to low and add half of flour mixture to sugar mixture; beat just until combined. Add buttermilk mixture, then finish with remaining flour mixture.

Pour batter in prepared pan and smooth top. Bake 33 to 35 minutes, until cake begins to pull away from edges of pan and a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; carefully invert onto rack and cool completely.

To make glaze, sift powdered sugar into a small bowl. Whisk in Kahlua and water (1-2 tablespoons, depending on preferred consistency) until smooth. Set rack with cake over a piece of wax paper and drizzle with glaze. Let glaze set before serving. Store leftovers in an airtight container at room temperature up to 3 days.

Yield – 16 servings (serving size: 1 slice)
Calories – 210
Carbs – 35

  1. Laura, you have so many wonderful recipes that in your archive that I’ve yet to make my way through! This bundt cake looks irresistible! Love the Kahlua glaze. 😀

    1. Hi Susan, by bread pans do you mean loaf pans? I think you could divide the batter between 2 9×5″ loaf pans. The baking time will vary, I’d estimate around 40 minutes.

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