Brown Butter Pumpkin Layer Cake Recipes

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BROWN BUTTER PUMPKIN LAYER CAKE



Brown Butter Pumpkin Layer Cake image

From Fine Cooking. 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.

Provided by evelynathens

Categories     Dessert

Time 2h20m

Yield 8-12 serving(s)

Number Of Ingredients 23

2 teaspoons vegetable oil
1 medium-large sugar pumpkin, cut in half from stem to bottom and seeded (Tip ( You can substitute canned pumpkin puree for homemade, if you like)
6 ounces unsalted butter, more for the pans
9 ounces unbleached all-purpose flour, more for the pans
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon table salt
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
2/3 cup firmly packed light brown sugar
2 large eggs
1/3 cup buttermilk
1 1/2 tablespoons unsalted butter
2/3 cup pecans
1/2 cup unsalted raw hulled pepitas
2 tablespoons firmly packed light brown sugar
1/4 teaspoon table salt
1 1/2 tablespoons chopped crystallized ginger
8 ounces unsalted butter
16 ounces cream cheese, at room temperature
1/2 cup firmly packed light brown sugar
10 ounces confectioners' sugar

Steps:

  • Make the pumpkin purée: Position a rack in the center of the oven and heat the oven to 350°F Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor until smooth. You'll need 1-1/2 cups of the purée for the cake. Refrigerate or freeze any remaining purée for another use.
  • Make the cake: Position a rack in the center of the oven and heat the oven to 350°F.
  • Butter and flour two 9-inch round cake pans with removable bottoms (or butter two 9-inch round cake pans, line the bottoms with parchment, butter the parchment, and flour the pans).
  • Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until cool but not set, about 15 minutes.
  • In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves. In a large bowl, whisk 1-1/2 cups of the pumpkin purée with the granulated sugar, brown sugar, eggs, and buttermilk until very well blended. 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.
  • Bake the cakes until a tester inserted in the center comes out clean, about 28 minutes. Let the cakes cool in the pans for 10 minutes. Turn the cakes out onto racks, remove the pan bottoms or parchment, and cool completely.
  • Make the topping: Melt the butter in a heavy-duty 12-inch nonstick skillet over medium heat. Add the pecans and pepitas and cook until the pecans brown slightly and the pepitas begin to pop, about 2 minutes. Sprinkle in the brown sugar and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes. Stir in the ginger. Remove from the heat and let the mixture cool in the skillet.
  • Make the frosting: Melt the butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling the pan occasionally until the butter turns a nutty golden-brown, about 4 minutes. Pour into a small bowl and let stand until the solids settle at the bottom of the bowl, about 5 minutes. Carefully transfer the bowl to the freezer and chill until just firm, about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom; discard the solids.
  • Using an electric mixer, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, 2 minutes. Gradually beat in the confectioners' sugar and continue beating until fluffy, 1 to 2 minutes.
  • Assemble the cake: Put one cake layer on a cake plate. Spread 1/2 cup of the frosting on the layer. Sprinkle 1/2 cup of the nut mixture over the frosting and top with the second layer. Frost the top and sides of the cake with the remaining frosting. Arrange the remaining topping in a ring 1-1/2 inches in from the edge of the cake and serve.
  • Make Ahead Tips: You can make the purée up to 2 days ahead. The assembled, frosted cake can be covered with a cake dome and refrigerated for up to 2 days. Serve at room temperature.

Nutrition Facts : Calories 1250.7, Fat 75.5, SaturatedFat 41.3, Cholesterol 228.1, Sodium 745.2, Carbohydrate 137.4, Fiber 2.4, Sugar 107.6, Protein 12.9

BROWN BUTTER PUMPKIN LAYER CAKE



BROWN BUTTER PUMPKIN LAYER CAKE image

Categories     Cake     Ginger     Dessert     Bake     Christmas     Thanksgiving     Vegetarian

Yield 8-10 servings

Number Of Ingredients 32

FOR THE PUREE
2 tsp. vegetable oil
1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
Tip: You can substitute canned pumpkin purée for homemade, if you like.
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
MAKE PUMPKIN PUREE
Heat oven to 350°F. Brush a 9x13 baking dish with oil. Put pumpkin halves in dish cut side down & bake until tender when pierced with a fork, ~45 mins. Let cool. Peel pumpkin & purée flesh in a food processor until smooth. You'll need 1-1/2 cups of purée for cake. Refrigerate or freeze any remaining purée for another use.
MAKE CAKE
Heat oven to 350°F. Butter & flour 2 9" round cake pans with removable bottoms (or use parchment).

Steps:

  • MAKE CAKE (cont...) Melt butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling pan occasionally until butter turns a nutty golden-brown, ~4 mins. Pour into a small bowl & let stand until cool but not set, ~15 mins. In a medium bowl, whisk flour, baking soda, cinnamon, ginger, salt, & cloves. In a large bowl, whisk 1-1/2 cups of pumpkin purée with granulated sugar, brown sugar, eggs, & buttermilk until very well blended. With rubber spatula, stir in flour mixture until just combined. Gently whisk in brown butter until completely incorporated. Divide batter evenly between prepared pans. Bake cakes until tester inserted in center comes out clean, ~28 mins. Let cakes cool in pans for 10 mins. Turn cakes out onto racks, remove parchment, & cool completely. MAKE TOPPING Melt butter in 12-inch nonstick skillet over medium heat. Add pecans & pepitas & cook until pecans brown slightly & pepitas begin to pop, ~2 mins. Sprinkle in brown sugar & salt & stir until sugar melts & nuts are glazed, ~2 mins. Stir in ginger. Remove from heat & let mixture cool in skillet. MAKE FROSTING Melt butter in 1-quart saucepan over medium heat. Cook, swirling pan occasionally until butter turns a nutty golden-brown, ~4 mins. Pour into a small bowl & let stand until solids settle at bottom of bowl, ~5 mins. Carefully transfer bowl to freezer & chill until just firm, ~18 mins. Using a spoon, carefully scrape butter from bowl, leaving browned solids at bottom; discard solids. Using an electric mixer, beat butter, cream cheese, & brown sugar on medium-high speed until light in color & brown sugar has dissolved, 2 mins. Gradually beat in confectioners' sugar & continue beating until fluffy, 1 to 2 mins. ASSEMBLE CAKE Put 1 cake layer on a cake plate. Spread 1/2 cup of frosting on layer. Sprinkle 1/2 cup of nut mixture over frosting & top with second layer. Frost top & sides of cake with remaining frosting. Arrange remaining topping in a ring on cake.

PUMPKIN LAYER CAKE



Pumpkin Layer Cake image

Yummy pumpkin spice layer cake.

Provided by Sarah Dipity

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h

Yield 10

Number Of Ingredients 17

2 cups white sugar
1 cup vegetable oil
4 large eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
½ teaspoon ground cloves
¼ teaspoon ground ginger
1 (15 ounce) can pumpkin puree
4 cups powdered sugar
1 (8 ounce) package cream cheese, softened
¾ cup butter
1 teaspoon pure vanilla extract
1 cup toasted slivered almonds

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 6-inch round springform pans.
  • Combine sugar, oil, and eggs in a large mixing bowl and mix well.
  • Sift flour, baking soda, baking powder, cinnamon, nutmeg, salt, cloves, and ginger into a separate bowl; stir into sugar mixture. Stir in pumpkin until well blended. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, 45 to 55 minutes. Turn out onto wire racks to cool completely, about 30 minutes.
  • Cut rounded tops off of cooled cakes with a large, serrated bread knife so they are flat and even.
  • Combine powdered sugar, cream cheese, butter, and vanilla extract in a large mixing bowl. Whip until there are absolutely no lumps; this may take up to 5 minutes. Set aside.
  • Place 1 tier of cake onto a serving plate. Frost the top liberally; place second tier on top. Generously frost the entire cake. Stick almonds gently by the handful onto the sides of the cake.

Nutrition Facts : Calories 946.6 calories, Carbohydrate 116 g, Cholesterol 135.6 mg, Fat 51.5 g, Fiber 3.1 g, Protein 9.7 g, SaturatedFat 18.3 g, Sodium 714.3 mg, Sugar 91.3 g

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