Sometimes, impulse purchases lead to regret. Other times, you’re mid-purchase thinking, “This was an excellent decision.” The other day, my parents and I stopped into the Nordic Ware Factory Store and I impulse-purchased a “baby Bundt” pan. It immediately fell into the latter category of impulse purchase. I used the pan two days later to make this Sourdough Bundt Cake, and there is no better proof that I made the right call in purchasing it. It was a redemption of a Christmas gift card too, so even better!

I was at the checkout saying, “I’ve got plans,” to my parents, and the checkout lady said, “Oh? What plans?” I hadn’t really formulated the “plans” yet, but I knew it was going to involve twice as many Bundt cakes in my life, because making a mini cake is so much less commitment than a whole cake.

Regular Bundts are big cakes! Ten inches wide, often four or five inches tall. 12 cups of batter. But this baby Bundt is 6 inches across and only 3 cups of batter. One fourth the cake. But all of the deliciousness. Perfect for a single person who has a list of Bundts they want to bake.

And think of all the breakfast coffee cakes I can make in this… Perfectly sized for a family to split and share in one morning. And such cute little slices.

So get ready. I would probably not have made a full-size sourdough Bundt like this. But a mini one?? Of course I’m going to try that. I also am working on starting a sourdough starter, so I’ll have plenty of discard to use in bakes. I wasn’t sure how it would work in a cake like this. Mainly, I didn’t know how much flavor would come through. But it really worked, I think. It tastes like it’s got more depth than just plain vanilla cake. Just like how sourdough tastes like it has more depth than just white bread. It’s hard to describe, but it works. And the brown butter glaze does not hurt.

Frankly, the pan looks adorable sitting in my cabinet on top of its regular-sized friend. It’s like when I got the “Big Mama” version of my favorite stuffed animal, but in reverse. A cute little baby Bundt to keep the regular Bundt company. A family of Bundts. Nestled together in my cabinet.

They’ve got a middle size too… do I expand the family??

Sourdough Bundt Cake with Brown Butter Glaze

Author: Audrey

Description

This is for a 3-cup “baby Bundt” size cake. Multiply the ingredient amounts by 4 to make a full-size Bundt cake.

Ingredients

Sourdough cake

1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1/4 cup full-fat sour cream
2 tbsp sourdough discard
1 egg, room temperature
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup whole milk

Brown Butter Glaze

2 tablespoons unsalted butter
3/4 cup sifted powderd sugar
pinch kosher or fine sea salt
1–2 tablespoons milk or half and half

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Instructions

Preheat oven to 350 degrees Fahrenheit. Prepare your Bundt pan by oiling and flouring the sides and bottom of the pan.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the butter and sugar until light and fluffy. Add sour cream and sourdough discard, mixing until well combined.
Add one egg at a time with the mixer on low, then add vanilla.
In a separate bowl, mix the flour, baking powder, baking soda, and salt.
With the mixer on low, alternate adding 1/3 of the dry ingredients and 1/3 of the milk until combined.
Pour into your prepared Bundt pan. Tap on the counter a few times to even it out.
Bake for 50 – 60 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 – 20 minutes before inverting on a wire rack to cool completely.
Make the glaze: Brown your butter in a small pan on the stove.
Immediately pour brown butter into a bowl. Set aside to cool just slightly while you sift and measure your powdered sugar.
Gradually add the powdered sugar to the brown butter, whisking to combine. Whisk in vanilla extract and enough milk or half and half to thin the glaze to your desired consistency.
Pour over the top of your Bundt and allow to harden and cool.