Browned Butter Pumpkin Cake with Salted Caramel Frosting
INGREDIENTS
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1 cup (8 oz) unsalted butter, diced into 1 Tbsp pieces
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2 1/4 cups (318g) all-purpose flour
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1 tsp baking powder
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1 tsp baking soda
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1/2 tsp salt
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1 1/2 tsp ground cinnamon
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3/4 tsp ground ginger
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1/4 tsp ground nutmeg
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1/4 tsp ground cloves
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1 1/2 cups (324g) granulated sugar
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4 large eggs
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1 tsp vanilla extract
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1 2/3 cups (395g) canned pumpkin puree
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1/4 cup (60ml) buttermilk
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1 cup (210g) granulated sugar
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1/4 cup water
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3/4 tsp fine sea salt
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1/4 cup (2 oz) unsalted butter
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2/3 cup (160 ml) heavy cream
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3/4 cup (6 oz) unsalted butter
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3 1/4 cups (375g) powdered sugar
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1 tsp vanilla extract
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1/2 cup caramel sauce (from above)
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1/4 tsp fine sea salt, or to taste
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Chopped pecans, for garnish (optional)
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