Tuesday, October 6, 2009

Pumpkin Cake with Browned Butter Frosting


I've made this cake about a gazillion times in the past week or two. I keep trying to drop it off at my "dessert a month" winner house...but can never catch them home and I'm afraid it'll spoil on the porch. So...I bring it home....AND EAT IT. It's SO delicious. It's incredibly moist. The browned butter frosting is my favorite part. It's rich and perfect for the pumpkin. Don't be afraid of browning butter.....it's easy and well worth it. Enjoy!
Matti
PUMPKIN CAKE WITH BROWNED BUTTER FROSTING

Adapted from Martha Stewart version

8 tablespoons (1 stick) butter, room temperature
1 2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups sugar
2 large eggs
1 cup canned pumpkin
1/2 cup warm milk
  1. Heat the oven to 350 degrees. Butter and flour a 9 inch round cake pan.
  2. In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
  3. In the bowl, 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 completely.
  5. Unmold cake and frost.
Browned Butter Frosting
4 tablespoons unsalted butter
1 cup sifted confectioner's sugar
1 teaspoon pure vanilla extract
1 to 2 tablespoons milk
  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.
  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.

2 comments:

LeMira said...

This sounds yummy, and it's just in time for pumpkin season!

Special K (kyle) said...

Is this the same basic one that was so delicious at that halloween dinner?