Real Recipes From Real Home Cooks ®
Pumpkin Cake with Brown Butter Icing
INGREDIENTS
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For the cake:
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8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
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1 2/3 cups all-purpose flour, plus more for pan
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground allspice
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1 1/2 cups sugar
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2 large eggs
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1 cup pumpkin puree
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1/2 cup warm (110 degrees) milk
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(1) Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
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(2) In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
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(3) In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. Add eggs, and beat until combined. Add pumpkin puree and milk; beat until combined. Add reserved flour mix
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(4) Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
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(5) Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
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~~~ For the Icing:~~~
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4 tablespoons unsalted butter (Salted or unsalted)
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1 cup sifted confectioner’s sugar
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1 teaspoon pure vanilla extract
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1-2 tablespoons milk
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(1) In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
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(2) Add sugar, vanilla, and 1 tablespoon milk; stir until smooth. If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately
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