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Brown Butter-Almond Cake with Brown Butter-Rum Glaze

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


  • Capitolhillbaker1 | 03/24/2019

    What a mess! I had the same problem as the previous reviewer with the cake sticking to the pan. I think the turbinado sugar melted and adhered to the pan. As a result, half the cake stuck to the pan. I made the cake a second time with a simple bundt pan instead of the more decorative one I initially used. It still failed. Lots of expensive ingredients wasted.

  • nm18 | 03/23/2019

    This cake is deliciously moist and flavourful. The almond comes through very nicely. My only qualm is that the cake stuck terribly to the pan after following the recipe's instructions for greasing the pan and sprinkling with turbinado sugar. The parts of the cake that came out of the pan cleanly did benefit texture-wise from the crunchy sugar, but in the future I will probably return to my previously successful method of greasing a bundt pan with butter exclusively.

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