Cake can be made up to 2 days ahead; store in an airtight container at room temperature.
I saw this in the F&W magazine and had to have it. I am a sucker for browned butter and sweetened veggies. I followed the directions exactly, no substitutions- except I only have a 12c Bundt- which worked out just fine. And I skipped the icing because I think it’s just perfect on its own. It is nutty, buttery, crispy and sweet. Definitely a keeper.Read More