Brown the Butter

• In a medium saucepan over medium heat, melt 1 cup (2 sticks) of the butter. Cook, swirling occasionally, until it foams, turns brown, and smells nutty (4–6 minutes).
• Immediately pour into a heatproof bowl to stop the cooking. Let cool in the fridge for about 20 minutes or until it resembles softened butter.

Make the Cake

• Preheat oven to 325°F (163°C). Generously grease and flour a 10–12 cup Bundt pan, or use a baking spray that contains flour.
• In a stand mixer or with a hand mixer, cream the remaining ½ cup softened butter, the cooled 1 cup of browned butter, the oil, and sugar together on medium speed for 5–7 minutes, until the mixture is fluffy, and voluminous.
• Add eggs one at a time, beating well and scraping the bowl after each. Then mix in the vanilla bean paste.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• On low speed, add the dry ingredients in 3 additions, alternating with the sour cream in 2 additions:⅓ dry → mix. ½ sour cream → mix. Repeat, ending with flour
• Mix just until combined — don’t overmix.
• Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula. Gently tap the pan on the counter to remove air bubbles.
• Bake for 65–75 minutes, or until a skewer inserted into the center comes out with just a few moist crumbs. If it starts to brown too quickly, loosely tent with foil around the 50-minute mark.
• Let the cake cool in the pan for 20–25 minutes, then carefully invert onto a wire rack to cool completely.

Make the Brown Butter Glaze

• In a small saucepan, brown the ½ cup butter using the same method as before. Let cool slightly.
• In a medium bowl, whisk together the browned butter, powdered sugar, milk, vanilla, and salt until smooth. Add more milk for a thinner glaze if desired.
• Drizzle or pour over the cooled cake, letting it drip down the sides. Enjoy!