Mini Brown Butter Cinnabundts (Print Version)
# Ingredients:
→ Brown Butter Sourdough Cake
01 -
1 3/4 cups all-purpose flour
02 -
1 tsp baking powder
03 -
1/4 tsp baking soda
04 -
1/4 tsp salt
05 -
1/2 cup salted butter
06 -
1/2 cup granulated sugar
07 -
1/4 cup brown sugar
08 -
3/4 cup Greek yogurt, at room temperature
09 -
1/2 cup sourdough discard, at room temperature (or substitute with 1/2 cup extra Greek yogurt)
10 -
2 eggs, at room temperature
11 -
1 tsp vanilla extract
→ Cinnamon Swirl
12 -
1/2 cup brown sugar, light or dark
13 -
1 tbsp cinnamon
→ Cream Cheese Filling
14 -
6 oz cream cheese, softened
15 -
1 1/2 cups powdered sugar
16 -
3-4 tbsp milk of choice
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a mini bundt cake pan with butter, then dust with flour. For an alternative loaf, grease an 8.5x4.5” loaf pan with butter and line with parchment paper.
02 -
Add the butter to a saucepan over medium-high heat. Allow to melt and slightly brown, stirring continuously for approximately 5-8 minutes. Remove from heat and let it cool for 5-10 minutes.
03 -
Sift the flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.
04 -
Combine the cooled brown butter with the granulated sugar and brown sugar in a large bowl. Whisk to combine. Beat in the eggs one at a time until incorporated. Add the sourdough discard, Greek yogurt, and vanilla, whisking until smooth. Gently fold in the dry ingredient mixture until just combined. Avoid overmixing.
05 -
In a small bowl, mix the brown sugar and cinnamon together.
06 -
For mini bundts, fill each cavity approximately 1/3 full with cake batter. Sprinkle around 1 tbsp of cinnamon swirl mixture over the batter. Fill the remaining 2/3 with batter to reach 3/4 full in total, smoothing the tops. For a loaf, spread half the batter in the prepared pan, top with cinnamon swirl, and cover with the remaining batter.
07 -
For mini bundts, bake at 350°F for 15-20 minutes. For a loaf, bake at 350°F for 40-50 minutes until a toothpick inserted in the middle comes out clean.
08 -
While the cakes bake, beat together the cream cheese, powdered sugar, and milk in a medium bowl until smooth.
09 -
Allow the baked cakes to cool for 10 minutes before inverting onto a wire rack. Once cooled, fill the center of mini bundts with the cream cheese filling. For the loaf, drizzle the cream cheese mixture on top.
10 -
Optionally dust with powdered sugar and enjoy.