Brown Butter Bourbon Bundt Cake with Maple Bourbon Glaze
Preheat the oven to 180 degrees C/ 350 F.
Grease the bundt pan (I used Nordicware kugelhopf Pan) thoroughly in every nook and corner generously with butter and a small brush. Dust the pan with flour and tap out excess.
In a large bowl fitted with a paddle attachment. Cream the butter and brown sugar, add one egg at a time and beat. Add maple syrup in the bowl.
Sift the flour and baking powder into the bowl, alternating with bourbon and milk. Mix throughly until all the wet and dry ingredients are incorporated.
Pour the batter into the bundt pan and bake for 45 minutes. Once baked, let it cool on a cooling rack.
Add the icing sugar, maple syrup and bourbon in a small bowl and whisk together.
If the glaze is too thick, add milk. If its too thin for you add 1-2 tsp icing sugar.
Pour the glaze over the cooled bundt cake and serve with Cup of tea!