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Pumpkin Cake with Brown Butter Icing

Pumpkin Cake with Brown Butter Icing

Serves: 10

Ingredients
  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
  • 1⅔ cups all-purpose flour, plus more for pan
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground allspice
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups sugar
  • 2 large eggs
  • 1 cup Pumpkin Puree
  • ½ cup warm (110 degrees) milk
  • Brown Butter Icing
  • Caramelized Walnut Halves

Instructions
  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.
  2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
  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 mixture; beat on low speed until just combined.
  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.
  5. Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.