Brown Butter Hazelnut Mini Bundt Cakes
Apr 30, 2020 18:39:16 GMT -5
Post by maybetoday on Apr 30, 2020 18:39:16 GMT -5
BROWN BUTTER HAZELNUT BUNDT CAKES
YIELD: 18 MINI BUNDTS
PREP TIME 35 MINUTES COOK TIME 22 MINUTES TOTAL TIME 57 MINUTES
Brown Butter Hazelnut Bundt Cakes are little treats with big flavor. Toasted hazelnuts, browned butter, and dark chocolate ganache combine for an irresistibly delicious dessert!
Brown Butter Hazelnut Bundt Cakes
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INGREDIENTS
FOR THE CAKES:
10 tablespoons (141g) unsalted butter
1 & 1/2 cups (180g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1/2 cup (100g) firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup (59ml) milk
1 & 1/4 cups chopped hazelnuts, toasted (reserve 1/4 cup for garnish)
FOR THE GANACHE:
4 ounces (113g) dark chocolate, roughly chopped
1/2 cup (118ml) heavy cream
INSTRUCTIONS
TO MAKE THE CAKES:
Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
Transfer the butter (including the browned bits) to a large mixing bowl, and allow it to cool for about 10 minutes.
Preheat oven to 350°F. Grease 18 1-cup mini Bundt cavities.*
Whisk together the flour, baking powder, and salt. Set aside.
Add the sugar and brown sugar to the cooled butter. Use an electric mixer on medium speed to beat until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with the milk. Mix just until combined. Stir in the hazelnuts.
Divide the batter among the prepared pans, using about 3 tablespoons of batter to fill each cup about 3/4 full.
Bake 18 to 22 minutes, or until a pick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
TO MAKE THE GANACHE:
Place the chocolate and cream in a microwave-safe bowl. Heat in the microwave for 1 minute.
Let the mixture sit for 5 minutes. Then, stir or whisk until smooth.
Spoon the ganache over the cakes. Sprinkle with reserved chopped hazelnuts.
NOTES
*If you don't have multiple pans, you can bake one batch at a time, allowing the pan to cool before prepping and filling it again. Keep the batter refrigerated between batches.
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YIELD: 18 MINI BUNDTS
PREP TIME 35 MINUTES COOK TIME 22 MINUTES TOTAL TIME 57 MINUTES
Brown Butter Hazelnut Bundt Cakes are little treats with big flavor. Toasted hazelnuts, browned butter, and dark chocolate ganache combine for an irresistibly delicious dessert!
Brown Butter Hazelnut Bundt Cakes
INGREDIENTS
FOR THE CAKES:
10 tablespoons (141g) unsalted butter
1 & 1/2 cups (180g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (100g) granulated sugar
1/2 cup (100g) firmly packed light brown sugar
2 large eggs
1/2 teaspoon vanilla extract
1/4 cup (59ml) milk
1 & 1/4 cups chopped hazelnuts, toasted (reserve 1/4 cup for garnish)
FOR THE GANACHE:
4 ounces (113g) dark chocolate, roughly chopped
1/2 cup (118ml) heavy cream
INSTRUCTIONS
TO MAKE THE CAKES:
Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
Transfer the butter (including the browned bits) to a large mixing bowl, and allow it to cool for about 10 minutes.
Preheat oven to 350°F. Grease 18 1-cup mini Bundt cavities.*
Whisk together the flour, baking powder, and salt. Set aside.
Add the sugar and brown sugar to the cooled butter. Use an electric mixer on medium speed to beat until thoroughly combined. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
Reduce mixer speed to low. Add the flour mixture in three portions, alternating with the milk. Mix just until combined. Stir in the hazelnuts.
Divide the batter among the prepared pans, using about 3 tablespoons of batter to fill each cup about 3/4 full.
Bake 18 to 22 minutes, or until a pick inserted into the center comes out clean.
Cool the cakes in the pans for 10 minutes. Then transfer the cakes to a wire rack to cool completely.
TO MAKE THE GANACHE:
Place the chocolate and cream in a microwave-safe bowl. Heat in the microwave for 1 minute.
Let the mixture sit for 5 minutes. Then, stir or whisk until smooth.
Spoon the ganache over the cakes. Sprinkle with reserved chopped hazelnuts.
NOTES
*If you don't have multiple pans, you can bake one batch at a time, allowing the pan to cool before prepping and filling it again. Keep the batter refrigerated between batches.
link