Brown Butter Pumpkin Layer Cake
A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake. Double the topping if you want to pile the nuts on as shown in the photo.
8 Servings - finecooking.com
Servings:
8 | Calories:
914 | Total Fat:
50g | Chol:
160mg |
More
Nutritional facts are per serving and accuracy is not certain.
Calories:
12% Unbleached all-purpose flour
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate -
Learn more. Info not found for
1 items in the list.
Incomplete info for : Pepitas
Ingredients
For the purée
2 tsp. vegetable oil
1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
For the cake
6 oz. (3 / 4 cup) unsalted butter; more for the pans
9 oz. (2 cups) unbleached all-purpose flour; more for the pans
1-1/2 tsp. baking soda
1-1/2 tsp. ground cinnamon
1 tsp. ground ginger
3/4 tsp. table salt
1/4 tsp. ground cloves
1-1/2 cups granulated sugar
2/3 cup firmly packed light brown sugar
2 large eggs
1/3 cup buttermilk
For the topping
1-1/2 Tbs. unsalted butter
2/3 cup pecans
1/2 cup unsalted, raw, hulled pepitas
2 Tbs. firmly packed light brown sugar
1/4 tsp. table salt
1-1/2 Tbs. chopped crystallized ginger
For the frosting
4 oz. (1 / 2 cup) unsalted butter
8 oz. cream cheese, at room temperature
1/4 cup firmly packed light brown sugar
5 oz. (1-1/4 cups) confectioners’ sugar
Directions : View recipe directions on finecooking.com
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