Diva Tasting: Mini Bundt…

Nut and Brown Butter Mini Bundt


1 Box Butter Cake Mix

1 Cup Half n Half

Teaspoon Ground Nutmeg

½ Cup Firmly Packed Dark Brown Sugar

3 Tablespoons White Sugar

4 Large Eggs, At Room Temperature

2 Teaspoons Vanilla Extract

¼ Cup Sour Cream, At Room Temperature

1 Cup Chopped Walnuts or Pecans (Lightly Floured)


Step 1 Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.

Step 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.

Step 3 Whisk together, salt, and nutmeg in a large bowl.

Step 4 Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the cake mix mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining cake mix, and mix until just combined. Fold in chopped nuts lightly tossed with 1 teaspoon flour.

Step 5 Divide batter evenly between the mini Bundt cavities.

Step 6 Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely. 6 Mini Bundt or 24 Muffins


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