Olive Oil Cake With Brown Butter Glaze

Pour the batter into your prepared pan (like a Bundt pan, lightly oiled with olive oil) and bake for 30 to 45 minutes, or until a skewer inserted into the center comes out clean.

Once the cake is out of the oven, let it cool in the pan for about 5 minutes before inverting it onto a wire rack to finish cooling.

While the cake bakes, start the glaze: Melt 2 tablespoons of butter in a small saucepan over medium heat. Cook, swirling occasionally, until the butter solids turn a deep amber color and smell nutty; this usually takes a few minutes. Carefully pour the browned butter into a heatproof bowl. In a separate bowl, sift the powdered sugar, then whisk in the milk until smooth.