1
Preheat oven to 325º F. Prepare a bundt pan with nonstick baking spray or by coating with shortening and lightly dusting with flour. Be sure to remove all excess flour from the pan.
2
Cream together 3/4 cup (1.5 sticks) butter, 1 cup brown sugar substitute, and .5 cup sugar substitute until light and fluffy, about 3 minutes. Add sour cream and then incorporate one at a time, 3 eggs, being sure each egg is well incorporated before adding another. Add flour, salt, and vanilla. Then, mix in baking soda and then, finally, stir in white vinegar.
3
Pour into prepared bundt pan and bake until a skewer inserted into the cake comes out clean, about 1 hour and 30 minutes.
4
Allow it to rest in Bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely.
Brown Butter Frosting
1/2 cup butter (1 stick)
2 cups Swerve confectioner's sugar
.5 cup heavy cream
1
For the glaze, melt butter in a saucepan over medium heat until it browns and becomes fragrant. In a medium bowl, place powdered erythritol and slowly pour in browned butter, beating to combine.
2
Add cream and beat until smooth and a spreadable consistency has been achieved.
Cream Cheese Frosting
4 oz Swerve confectioner's sugar
5 oz. heavy cream
1 tsp vanilla extract
pinch of salt
8 oz. full fat cream cheese
1
With kitchen temperatures above 74F, start by refrigerating the mixing bowl and sugar until they have cooled to 70F. At elevated temperatures, these ingredients and equipment can act as a heat source to the cream, preventing full aeration.
2
In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, combine sugar, cream, vanilla, and salt. Mix at medium low speed until sugar is dissolved, about 2 minutes. Increase speed to high and continue beating until cream is about as thick as Greek yogurt, about 2 minutes longer. Begin adding cream cheese 2 tablespoons at a time; this should take about 30 seconds all together. Once it is incorporated, shut off the mixer. The frosting will look a bit curdled, like cottage cheese; this is the result of incomplete mixing rather than over-whipping, so don’t be alarmed.
3
Thoroughly scrape bowl and whisk, then continue whipping on high until frosting is smooth and light, with only a few small flecks of cream cheese (they will disappear into the frosting over time). This may take 2 to 3 minutes with a stand mixer, or more if using a hand mixer. After whipping, the frosting should be about 60°F (16°C). Use immediately or refrigerate until needed.
