Real Recipes From Real Home Cooks ®
Brown Butter Pumpkin Layer Cake
INGREDIENTS
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For the Cake
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6 oz. (3/4 cup) unsalted butter; more for the pans
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9 oz. (2 cups) unbleached all-purpose flour; more for the pans
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1 1/2 teaspoon baking soda
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1 1/2 teaspoon ground cinnamon
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1 teaspoon ground ginger
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3/4 teaspoon table salt
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1/4 teaspoon ground cloves
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1 1/2 cups granulated sugar
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2/3 cup firmly packed light brown sugar
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2 large eggs
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1/3 cup buttermilk
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*1 1/2 cups pumpkin puree
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*Included with this recipe is how to make pumpkin puree for the cake. We opted to use canned.
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For the Topping
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1 1/2 Tablespoons unsalted butter
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2/3 cup pecans
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1/2 cup unsalted, raw, hulled pepitas
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2 Tablespoons. firmly packed light brown sugar
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1/4 teaspoon table salt
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1 1/2 Tablespoon chopped crystallized ginger
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For the Frosting
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4 oz. (1/2 cup) unsalted butter
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8 oz. cream cheese, at room temperature
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1/4 cup firmly packed light brown sugar
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5 oz. (11/4 cups) confectioners’ sugar
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