Browned Butter Zucchini Bundt Cakes
We still have zucchini left after making these bundt cakes and a zucchini pizza last night. I told you we had a lot. And it’s only when you have a lot of zucchini that you begin making cakes out of it. Don’t worry, we’ve eaten plenty of it in its original nutrition-filled form. But eventually you have to make cakes. Mini bundt cakes.
With browned butter revitalizing the interior and orange cardamom glaze landscaping the outside, you may begin to handle all zucchini this way.
Confession—I just bought a jar of cardamom for the first time. I didn’t grow up tasting it, that I know of. It’s usage is not innate like cumin and chili powder are to me. But after one bite of this cake, I think I can quickly adapt. Its flavor is grown up. Spicy for lack of a better word. With a peppery hint. Paired with orange, it’s a match made in heaven.
The only real problem I have with this bundt cake is that spell check underlines bundt every time I type it. Bundt. Bundt. Bundt. Thankfully you can’t see this red dotted line filled preview. It shows up normal on your end because it is in fact spelled correctly. Unless I switch the N and the D which I so often do. But I’d never know. Red. Dotted. Line. Everywhere.
PS—Thanks for all the sweet comments last Wednesday! I’m finally feeling back to normal which means I’m not so wordless. I don’t know—maybe you like the wordless posts?
This cake is crazy simple. No mixer needed. Just a good ole wooden spoon or spatula. Of course I snuck some wheat flour in for good measure. Be sure to butter and flour the sides of the pan well. Otherwise you’ll hate me when the cakes break or get stuck in the pan. Let’s not go there.
Ingredients
Instructions
- Preheat oven to 325°. Brush bundt pan with melted butter. Dust with flour, tapping around the pan until entirely covered. Set aside.
- Add butter to a sauce pan and cook on medium-high heat until butter browns (about 5 minutes). Allow to cool in pan.
- Meanwhile, whisk together flours, baking powder, cinnamon, cardamom, and salt.
- Cut zucchinis in half. Scrape any seeds out of the middle, and grate using the large holes of a box grater. Press a paper towel into zucchini to absorb excess moisture.
- Stir sugar, eggs, zest, and orange juice into the browned butter until well combined.
- Add butter mixture and zucchini to the flour. Stir until well combined. Distribute evenly in pan.
- Bake for 1 hour if making a large bundt and 30 minutes if making mini bundts. Allow to cool completely before removing from pan. Carefully run a knife or toothpick around the edges to loosen. Give pan a good shake to continue to loosen. Using a cooling rack as the base, invert to remove cake. If cake is still stuck, repeat previous steps.
- Whisk together glaze. Its thickness should resemble honey. Place cooling rack on top of pan to catch the glaze. Carefully pour a little glaze at a time around the top of the cake. Repeat. Serve or store in a container for up to 4 days.
Notes
• Never remove a warm bundt cake from the pan. It will inevitably break. As hard as it can be, walk away and allow to cool completely before removing. Cakes need time to settle. While warm they are very unstable.
• I mentioned using a scant cup of wheat flour. I’ve found when adding wheat flour to a recipe, use a bit less than called for. It’s not precise, but it works. For example—the original recipe calls for 2 1/2 cups of flour. I’ve subbed in 1 cup of wheat flour. However, I use a bit less than the full cup because the wheat flour tends to be more dense and absorb more liquid.
PPS—While making these cakes, I was eyeing Jacqui’s, from Good Thing Grow, Chocolate Zucchini Bundt Cakes with mousse. Yes please!
I like the look of these enough to actually go out and try to find some mini-bundt pans! I, too, have more zucchini than I know what to do with, and this recipe sounds wonderful. Just put the words “browned butter” in front of me and I get quite excited! Yum! Debra
What adorable little bundt cakes! I love the glaze.
Love! I’m glad you bought some cardamom.
And, spell check! That made me laugh out loud. It drives me crazy, too. Gorgeous post, Ms. Melissa.
These sound awesome! Love this idea!
Your photos are speeeeeectacular!
They look so cute! I have a mini bundt pan that I love using so will give your recipe a try very soon x
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Budnt. Budnt…damn it! I had it right until i read your entry
Cardamom is one of my favourite spices…try it paired with apples (instead of cinnamon) or in black tea with milk and sugar…coming from an east indian household, i grew up on it!
What a fun dessert! I love the hidden surprise!
Cardamom has quickly become one of my favorite spices! You should try to source out some green cardamom pods – the freshly grated stuff is intense – and amazing. I love your little mini bundts! I have waaay too many baking vessels but I’m always wooed by new shapes and sizes
[...] Browned Butter Zucchini Bundt Cakes from The Faux Martha [...]
Try right clicking the red lined words and select “add to dictionary”. That should fix your bundt! Pretty little cakes considering the ugly veggie. Kudos!
These look fantastic
Great recipe, I will have to try it soon.
Excellent recipe – it was a hit at my party!
Oh, and your spellcheck probably doesn’t like bundt because it’s actually a proper noun, Bundt.
I don’t have any mini baking pans but you’re tempting me to find a few mini bundt pans… how cute are those baby cakes?!
Can you give me an idea how many cups a “medium zucchini” is? I am assuming one “medium zucc” is one cup?
One medium zucchini yields 3/4-1 cup grated.
Thanks so much for your post. Very helpful to more than just me I’m sure!