Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Brown Butter-Almond Cake with Brown Butter-Rum Glaze

Servings: 8 to 10

Almonds and brown butter are a match made in nutty, buttery heaven. Both the cake and the glaze feature the toasty flavors of brown butter.  If you prefer you can brown all 10 oz. of the butter together; just be sure to reserve 2 Tbs. for the glaze. Unmolding this cake is painless when you sprinkle the pan generously with turbinado sugar, which gives the finished cake a crisp, pleasantly sweet crust.


For the cake

  • Melted vegetable shortening, as needed
  • 1/3 cup turbinado or raw sugar
  • 9 oz. (18 Tbs.) unsalted butter, browned according to the master Brown Butter recipe and cooled completely
  • 2 cups (9 oz.) unbleached all-purpose flour
  • 2 cups (7 oz.) almond flour (from either natural or blanched almonds)
  • 1 Tbs. baking powder
  • 1 tsp. fine sea salt
  • 2-1/4 cups (16 oz.) granulated sugar
  • 4 large eggs, at room temperature
  • 2 Tbs. dark rum or bourbon
  • 1-1/2 tsp. pure vanilla extract
  • 1/2 tsp. pure almond extract
  • 1 cup whole milk, at room temperature

For the glaze

  • 1 oz. (2 Tbs.) unsalted butter
  • 1-1/2 cups confectioners’ sugar; more as needed
  • Pinch table salt
  • 1 Tbs. milk; more as needed
  • 1 Tbs. dark rum

Nutritional Information

  • Calories (kcal) : 940
  • Fat Calories (kcal): 330
  • Fat (g): 37
  • Saturated Fat (g): 16
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 14
  • Cholesterol (mg): 140
  • Sodium (mg): 460
  • Carbohydrates (g): 145
  • Fiber (g): 3
  • Sugar (g): 121
  • Protein (g): 11


Make the cake

  • Position a rack in the center of the oven, and heat the oven to 350°F. Grease a 12-cup Bundt or tube pan liberally with shortening, and sprinkle with the turbinado sugar.
  • In a large bowl, whisk the flours, baking powder, and sea salt. Set aside.
  • In the bowl of a stand mixer fitted with the whisk attachment, beat the granulated sugar and eggs on medium-high speed until light and fluffy, 4 to 5 minutes. With the mixer running, add the rum and extracts. Reduce the speed to low, and drizzle in the cool brown butter, making sure to include all the browned bits. Stop the mixer, and scrape down the bowl with a silicone spatula.
  • With the mixer on its lowest speed, whisk the dry ingredients into the batter in three batches, alternating with the milk just until combined and scraping down the bowl as needed.
  • Scrape the batter into the prepared pan. Bake until the top is golden brown and a skewer inserted into the center of the cake comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack to cool for 10 minutes.
  • Invert the cake onto the rack, and remove the pan. Cool completely.

Make the glaze

  • In a small saucepan, melt the butter and brown it as for the cake (it won’t take as long for this small amount). Remove from the heat and cool completely. In a medium bowl, whisk the butter, sugar, salt, 1 Tbs. milk, and the rum. Add a little milk if too thick or a little confectioners’ sugar if too thin. Pour over the cake and serve. Store covered at room temperature for up to 3 days.


Rate or Review

Reviews (7 reviews)

  • Taunted | 08/31/2019

    This is a most amazing cake! It is absolutely a top favorite desert alongside fine cooking's amazing 'Orange-Almond Upside-Down Cake' and various exotic creme brulees that we love. We’ve made this three times and it never stuck to the pan one bit until our third try – I believe our main mistake was letting it cool too long, but I also think you must mind the recipe’s recommendation to grease the pan liberally with shortening. The thicker layer of shortening holds more sugar, and our one failed attempt had a very thin layer (we tried using melted shortening).

    You must stick with the turbinado sugar (pun intended) also because it makes an amazing crunchy texture that guests have commented on – part of what puts this otherwise simple cake over the top. Even so, it’s the amazing brown butter flavor that makes it so utterly gourmet.

  • user-7207988 | 05/01/2019

    Like christinawo, posted 4/5/19, I would also like for Fine Cooking to indicate the number of servings. The Nutritional Information link at the end of the ingredients list shows very high calorie (940) and carb (145) counts, but there is no indicator of serving size or number of servings per cake. Do you consider the nutritional info based on dividing this cake into 8? 12? 20? No clue. FC, please include this. Some of us cook for people who need to know these, carbs especially.

  • christinawo | 04/05/2019

    So I baked divided the cake into two 6 cup bundt pans. I sprayed both with Baker's Joy. One was coated with raw sugar, the other not. Ironically, the raw sugar version slipped right out of the pan, no problem. The other cake stuck a bit BUT I think I baked it in a bit too long. Cooking times for the smaller cakes were around 35 minutes. I checked with an instant-read thermometer (200 degrees according to an expert Bundt cake baker) and with the skewer. My oven runs a bit hot.

  • christinawo | 04/04/2019

    Does anyone know how many this should serve? I think my issue was recycled and I don't see any mention of servings in the online version. Thanks.

Show More

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.