As a kid, I loved everything about Christmas; the decorations, the gifts, the snow, the family gatherings, the whole spirit of it all and most notably, the endless array of amazing food! We are talking about some special food here, food that only came out at Christmas; food that was otherwise forbidden. But it was the butter tarts I yearned for; my Grandma's Homemade Butter Tarts. And it's these Canadian Butter tarts that inspired this Butter Tart Cake. It has gooey filling that's swirled into a delicious butter tart bundt cake, then smothered in a creamy brown butter maple glaze. It's a delicious butter tart in the form of a cake!
Butter Tarts symbolize Christmas not only for me, but for many Canadians. They are the quintessential Canadian comfort food. But I love butter tarts so much that I needed more butter tart flavoured food than actually existed. And that's why I created this Butter Tart Bundt Cake with Brown Butter Maple Glaze. Not only is it simple to make, it's the perfect dessert for your Christmas dinner. And it's the ultimate Canadian Christmas food!
For this butter tart recipe you'll need:
- vanilla extract
- whipping cream
- unsalted butter
- brown sugar
- raisins (or substitute pecans)
- all-purpose flour
- baking powder
- butter extract
- baking soda
- whipping cream (heavy cream)
- maple extract
- confectioners sugar
*see recipe card for amounts
Mini Butter Tart Bundt Cakes: You can also make these mini bundt cakes. Bake for half the time, about 30 minutes or until a cake tester or toothpick comes out clean (serves 2). And they are great for bake sales!
When I moved away from home and spent my first Christmas away from my family, it was the butter tarts that gave me the comfort that no gift could possibly provide. One bite of my Grandma's Best Ever Butter Tarts and I was transported back to those joyful Christmases past.
Video: How to make brown butter
- This cake can be stored in the fridge, in an airtight container for 2-3 days.
- Leftovers freeze well for up to 3 months. *If you want to make it more than a day or two in advance, you are best to glaze it after it's been defrosted.
💭 Top Tip
I recommend using Wilton cake release (affiliate link). It does a great job preventing your cake from sticking to the pan.
Now I make my Grandma's best butter tart recipe every Christmas; it's the perfect butter tart! And as I noted, my love for butter tarts knows no bounds- that's why I also created a Butter Tart Thumbprint cookie, Butter Tart Waffles, and Butter tart ice cream (no churn).
And now, this delicious Butter Tart Bundt Cake has been added to the butter tart family. So, if you are looking for a Christmas bundt cake or butter tart recipes for Christmas, you will love this butter tart cake!
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And if you love this Butter tart cake, be sure to try my Butter Tart Cupcakes too!
📋 Butter Tart Cake Recipe
Butter tart swirl filling:
- 1 teaspoon vanilla extract
- ¼ cup + 2 Tblsp whipping cream
- 2 tablespoon + 2 teaspoon unsalted butter
- 3 eggs
- 1 ½ cups brown sugar
- 1 ½ teaspoon vinegar
- 2 teaspoon cornstarch
- ½ cup raisins chopped pecans can be substituted
- 1 teaspoon vinegar
- 1 cup milk
- 2 ½ cups sifted all-purpose flour
- ½ teaspoon baking powder
- 1 cup unsalted butter softened
- 2 cups brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract
- 2 eggs
- ¼ cup whipping cream
- 1 teaspoon baking soda
- Grease bundt cake pan with non- stick cooking spray. Preheat oven to 325 degrees F.
Make butter tart swirl:
- In a medium pot on stove top, add 1 teaspoon vanilla to ¼ cup and 2 Tblsp whipping cream, heat to medium low, then add 2 Tblsp and 2 teaspoon butter.
- In a separate large bowl, combine 3 eggs, and 1 ½ cups brown sugar.
- Add egg mixture to warm cream mixture and simmer on low, then add 1 ½ teaspoon vinegar and whisk in 2 teaspoon of cornstarch. Add ½ cup raisins or chopped pecans.
- Keep whisking until thickened on med/ low heat for about 12 -15minutes. Filling will be consistency of thick gravy or pudding. Remove from heat and cool.
- Pour 1 teaspoon vinegar into 1 cup milk (let stand ) Mix 2 ½ cups flour and ½ teaspoon baking powder together – set aside.
- Cream 1 cup unsalted butter and 2 cups brown sugar with electric hand mixer, (or with a paddle attachment in the bowl of a stand mixer) then beat in 1 teaspoon each butter and vanilla extracts, 2 eggs and ¼ cup whipping cream.
- Mix dry ingredients into wet and stir until combined. Mix 1 teaspoon baking soda into milk mixed with vinegar, stir and allow a moment for it to bubble up.
- Then fold into cake mix and stir until just combined.
- Pour ½ the cake batter into the bundt cake pan. Drop spoonfuls of the butter tart swirl filling (about ½ of the filling) over cake and swirl gently with a knife.
- Pour in remaining batter and swirl in the remaining butter tart swirl filling, using the same technique.
- Bake in preheated oven for approximately 1 hour or until cake tester/toothpick comes out clean. Cool on wire rack.
- Brown butter: Melt ¼ cup unsalted butter in a small saucepan over medium heat and continue to cook until butter turns a light golden brown and is fragrant (caramel odor). SEE VIDEO IN RECIPE NOTES
- Remove from heat and add 1 teaspoon maple extract then cool to room temperature. Whisk the butter mixture with 1 cup confectioners sugar and add 3 Tblsp of whipping cream.
- Pour Brown butter maple glaze over cake and allow to harden a few minutes.
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