Brown Butter Pumpkin Cake

Brown Butter Pumpkin Cake

(Adapted from Fine Cooking)

Probably the best pumpkin cake that I have ever had. Ever.

Makes one 13x9 sheet cake or one double-

layered cake

CAKE

6 oz. (3/4 cup) unsalted butter

9 oz. (2 cups) unbleached all-purpose flour

1-1/2 tsp. ground cinnamon

1 tsp. ground ginger

1/4 tsp. ground cloves

1-1/2 tsp. baking soda

3/4 tsp. table salt

1 ½ cups pumpkin puree (not pie filling)

1 ½ cups granulated sugar

2/3 cup firmly packed light brown sugar

2 large eggs

1/3 cup buttermilk

FROSTING (DOUBLE IF MAKING LAYER CAKE)

4 oz. cream cheese, room temperature

¼ cup sugar

1 tsp vanilla extract

1/8 teaspoon table salt

1 cup heavy whipping cream

FOR THE CAKE

1. Position a rack in the center of the

oven and heat the oven to 350°F.

2. Layer cake: Butter two 9-inch round

cake pans, line the bottoms with

parchment, butter the parchment, and

flour the pans). Sheet cake: Butter

and flour one 13x9 pan.

3. Melt the butter in a heavy-duty 1-

quart saucepan over medium heat.

Stir frequently, until the butter

turns a nutty golden-brown, about

4 minutes. You will see brown bits

appear at the bottom of the pan – this

is what will give you that golden-

nutty-caramel flavor. Be very careful

not to burn! Pour into a small bowl

and let stand until cool but not set,

about 15 minutes.

4. In a medium bowl, whisk the flour,

cinnamon, ginger, cloves, baking

5. In a large bowl, whisk the pumpkin

purée with the granulated sugar,

brown sugar, eggs, and buttermilk

until very well blended.

6. With a rubber spatula, stir in the

flour mixture until just combined.

Gently whisk in the brown butter

until completely incorporated.

Divide the batter evenly between the

prepared pans. Batter will be very

thick – do not be alarmed.

7. Bake the cake(s) until a tester

inserted in the center comes out

clean, 25-28 minutes for 9-inch

round cakes or 28-32 minutes for

13x9 pan. Cool to room temperature.

FOR THE FROSTING

1. When cake has cooled, place cream

cheese, sugar, vanilla, and salt in

bowl of standing mixer fitted with

whisk attachment. Whisk at medium-

high speed until light and fluffy, 1 to

2 minutes, scraping down bowl with

rubber spatula as needed.

2. Reduce speed to low and add heavy

cream in slow, steady stream; when

almost fully combined, increase

speed to medium-high and beat until

mixture holds stiff peaks, 2 to 2 1/

2 minutes more, scraping bowl as

needed.

ADDITIONAL NOTES:

- Cake can be made in advance,

wrapped in plastic wrap and foil

and then frozen. Thaw at room

temperature before frosting.

(Uncover when thawing).

- Make the frosting on the day you

plan to serve the cake. (Whipped

cream will lose its structure and the

frosting will get soupy otherwise).

- Refrigerate the cake (because of the

frosting).