https://www.copymethat.com/r/dtGsmmK2g/brown-butter-pumpkin-layer-cake/
103169977
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dtGsmmK2g
2024-10-31 10:16:53
Brown Butter Pumpkin Layer Cake
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By Jeanne Kelley
Ingredients
- 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.
- subheading: For the purée:
- 2 tsp. vegetable oil
- 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
- subheading: For the cake:
- 6 oz. (¾ cup) unsalted butter; more for the pans
- 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
- 1-½ tsp. baking soda
- 1-½ tsp. ground cinnamon
- 1 tsp. ground ginger
- ¾ tsp. table salt
- ¼ tsp. ground cloves
- 1-½ cups granulated sugar
- ⅔ cup firmly packed light brown sugar
- 2 large eggs
- ⅓ cup buttermilk
- subheading: For the topping:
- 1-½ Tbs. unsalted butter
- ⅔ cup pecans
- ½ cup unsalted, raw, hulled pepitas
- 2 Tbs. firmly packed light brown sugar
- ¼ tsp. table salt
- 1-½ Tbs. chopped crystallized ginger
- subheading: For the frosting:
- 4 oz. (½ cup) unsalted butter
- 8 oz. cream cheese, at room temperature
- ¼ cup firmly packed light brown sugar
- 5 oz. (1-¼ cups) confectioners’ sugar
Steps
Directions at finecooking.com
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