Brown Butter Pumpkin Cake

Name: Brown Butter Pumpkin Cake
Yield: 10
Ingredients: Batter:; 3/4 cup (1 1/2 sticks) unsalted butter; 2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1 1/2 cups fresh pumpkin puree or canned pumpkin; 1 1/2 cups granulated sugar; 2/3 cup firmly packed light brown sugar; 2 large eggs; 1/3 cup buttermilk; 1 teaspoon pure vanilla extract; Topping:; 3 tablespoons unsalted butter; 1 1/2 cups pecan halves; 1 cup unsalted, raw, hulled pepitas; 1/4 cup plus 1 tablespoon firmly packed light brown sugar; 1/2 teaspoon salt; 3 tablespoons finely minced crystallized ginger; Brown Butter Cream Cheese Frosting:; 1/2 cup (1 stick) unsalted butter; 11 ounces cream cheese, room temperature; 2 tablespoons milk; 1 teaspoon pure vanilla extract; 1/2 cup firmly packed light brown sugar; 3 1/2 cups confectioners’ (powdered) sugar

Brown Butter Pumpkin Cake was pinched from <a href="http://thebakingpan.com/recipes/cakes/brown-butter-pumpkin-cake/" target="_blank">thebakingpan.com.</a>

"A bit of sweet ginger, spice, crunch and over-the-top flavor in every bite. When I spotted this recipe, I instantly saw a winning holiday cake – it’s moist, full of pumpkin and spices, and the browned butter adds a deep and almost nutty flavor to the cake and cream cheese frosting. Since I love to take a recipe and make it over, I realized that adding more layers along with a bit more spice and flavoring would add even more dazzle to this spectacular dessert. Making this cake takes more time than most cakes. You may want to make the topping ahead of time and even make the cake a day in advance of serving. This cake will keep well in the refrigerator for up to 1 week. Pepitas are pumpkin seeds. When seeds are fresh from a pumpkin, each green seed is encased in a beige, slightly tough but edible hull. When the hull is removed, the dark green seed is revealed. Pepitas have a deliciously delicate nutty flavor, which is even better when the seeds are roasted and salted...."

INGREDIENTS

•

Batter:

•

3/4 cup (1 1/2 sticks) unsalted butter

•

2 cups all-purpose flour

•

1 1/2 teaspoons baking soda

•

3/4 teaspoon salt

•

1 1/2 teaspoons ground cinnamon

•

1 teaspoon ground ginger

•

1/4 teaspoon ground cloves

•

1/4 teaspoon ground nutmeg

•

1 1/2 cups fresh pumpkin puree or canned pumpkin

•

1 1/2 cups granulated sugar

•

2/3 cup firmly packed light brown sugar

•

2 large eggs

•

1/3 cup buttermilk

•

1 teaspoon pure vanilla extract

•

Topping:

•

3 tablespoons unsalted butter

•

1 1/2 cups pecan halves

•

1 cup unsalted, raw, hulled pepitas

•

1/4 cup plus 1 tablespoon firmly packed light brown sugar

•

1/2 teaspoon salt

•

3 tablespoons finely minced crystallized ginger

•

Brown Butter Cream Cheese Frosting:

•

1/2 cup (1 stick) unsalted butter

•

11 ounces cream cheese, room temperature

•

2 tablespoons milk

•

1 teaspoon pure vanilla extract

•

1/2 cup firmly packed light brown sugar

•

3 1/2 cups confectioners’ (powdered) sugar

Go To Recipe

review