Brown Butter Pumpkin Cake

32
Ingredients

60m
Prep Time

30m
Cook Time

1h 30m
Ready In

Recipe: #2229

November 08, 2011

Categories: Oven Bake,

recipe by:
KathyD

"A few years ago we had this cake at a local restaurant, and I fell in love with it. I scoured the internet looking for the recipe, and hit pay dirt. It's a combination of recipes from Fine Cooking and The Baking Pan food blog. Crunchiness in every bite. You can make the topping a day or two ahead of time. The cake can also be prepared the day before serving. "

Original is 9 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (270 g)
Calories 812.9
Total Fat - 29.4 g
Saturated Fat - 14.5 g
Cholesterol - 94.6 mg
Sodium - 859.8 mg
Total Carbohydrate - 117.1 g
Dietary Fiber - 10.2 g
Sugars - 77.2 g
Protein - 25.8 g
Calcium - 327.5 mg
Iron - 5.1 mg
Vitamin C - 6.2 mg
Thiamin - 0.5 mg

Step 1

Heat oven to 350F. Lightly grease and flour two 9-inch round cake pans. You can also grease the cake pans, line the bottom with parchment paper, grease the parchment paper, then flour the cake pans.

Step 2

Brown the butter: Melt butter in a medium heavy saucepan over low heat. When melted, increase heat to medium. Cook until butter begins to simmer, continue cooking, swirling pan, until butter turns a golden brown (4 minutes) IMMEDIATELY remove pan from heat. Pour into a small bowl. The brown solids should be left in the pan and discarded. Cool 15 minutes.

Step 3

In a medium bowl, whisk together flour through nutmeg. Set aside.

Step 4

In a large mixing bowl, whisk together pumpkin through vanilla. Add flour mixture, blending well. Whisk in cooled butter.

Step 5

Pour batter into pans, dividing evenly. Bake 25-28 minutes or until a toothpick comes out clean. Cool 10-15 minutes on wire rack, then remove from pans and cool completely on wire rack.

Step 6

Topping: Melt butter in a large cast iron skillet over low heat. Add pecans and pepitas. Increase heat to medium and cook 2-5 minutes, stirring constantly so pecans/pepitas toast evenly and pepitas pop.

Step 7

Sprinkle brown sugar and salt on top and stir until sugar melts and pecans/pepitas are glazed (2 minutes). Stir in ginger. Remove from heat, and set aside to cool to room temperature.

Step 8

Frosting: Melt butter in a medium heavy saucepan over low heat. Then increase heat to medium, cooking butter until it simmers. Continue cooking, swirling often, until butter turns golden brown (4 minutes). IMMEDIATELY remove from heat. Pour butter into small bowl. The brown solids should be left in the pan and discarded. Cool 15 minutes, then put in refrigerator/freezer until slightly firm (but not hard). Scrape butter from bowl, leaving/discarding any brown solids in the bowl.

Step 9

Using an electric mixer, combine browned butter, cream cheese, milk, vanilla, and brown sugar until smooth and sugar dissolves (2 minutes). Add powdered sugar and beat until smooth and creamy (2-3 minutes).

Step 10

Assemble Cake: Using a long knife, cut each cake into 2 horizontal layers. Place one layer on a cake plate. Spread 1/2 cup frosting and sprinkle with 1/2 cup topping. Repeat with second and third layers. Add last layer and cover sides and top with frosting. Sprinkle with topping. Garnish with additional pecans. Refrigerate until ready to serve.