Beet, Carrot, and Zucchini Bundt Cake with Hazelnuts and Vanilla-Brown Butter Glaze Recipe Caitlin McGrath

1. 1

   Preheat oven to 350 degrees F. Butter and flour a 10- or 12-cup bundt pan.

2. 2

   Melt 8 tablespoons of the butter in a small saucepan over medium-low heat, then let it cook until its golden brown, scraping up the solids so they dont stick to the bottom or burn.

3. 3

   Pour the browned butter in a heatproof mixing bowl and set aside.

4. 4

   Whisk the flour, hazelnuts, baking powder and soda, salt, and cardamom in another bowl and set aside.

5. 5

   When the browned butter has cooled for a few minutes, whisk in both sugars, then the eggs and 2 teaspoons of vanilla.

6. 6

   Stir in half the dry ingredients, followed by the buttermilk, then the rest of the dry ingredients.

7. 7

   Fold in the grated vegetables.

8. 8

   Pour the batter into the prepared pan and smooth the top.

9. 9

   Bake the cake for 45 to 55 minutes, or until a tester comes out clean.

10. 10

    Cool in pan on a rack for 15 minutes, then invert on a rack and cool completely.

11. 11

    When the cake has cooled, make the glaze.

12. 12

    Sift the powdered sugar into a bowl.

13. 13

    Melt the remaining 2 tablespoons of butter in a small saucepan over medium-low heat and let it cook until golden brown.

14. 14

    Whisk the butter, milk, remaining 1/2 teaspoon of vanilla, and a pinch of salt into the powdered sugar.

15. 15

    Put the cake on a plate and spoon the glaze over the top.

16. 16

    Sprinkle with hazelnuts if you like.

17. 17

    Allow the glaze to set before serving.

* Per serving · 4 servings · Values may vary.