PUMPKIN SPICE CAKE WITH BROWN BUTTER FROSTING
This Pumpkin Spice Cake with Brown Butter Frosting has a brown speckled appearance from the brown butter and the incredibly moist pumpkin cake is packed full of warm fall spices.
Provided by Miranda Couse
Categories Dessert
Time 45m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Spray 2 8-inch pans with non-stick baking spray. Dust both pans with flour and tap out any excess. This is necessary so the cake doesn't stick! Baking spray with flour works great as well.
- In a large bowl, sift in pumpkin pie spice, cinnamon, cloves, ginger, baking soda, baking powder, and flour. Whisk until combined.
- In a separate mixing bowl, add in the butter, oil, brown sugar, and granulated sugar. Mix on medium until light and fluffy. Scrape down the sides of the bowl.
- Add in the vanilla and the eggs one at a time and beat until completely incorporated. Scrape down the sides of the bowl after each egg.
- Add in the pumpkin puree and mix until incorporated.
- Add in the dry ingredients and mix on low just until the flour is worked into the batter. Don't over mix!
- Divide the cakes equally into the 2 8-inch pans.
- Place into the oven for 30 - 35 minutes or until done. Place a toothpick into the center of the cake and if it comes out dry or with a few moist crumbs, it's done!
- Let cool in the pan for 10 minutes and then turn out onto a cooling rack to cool completely.
- In a saucepan over medium high heat, add in the butter. Let it melt and get a deep brown color. It still start to smell nutty. I cooked mine for 10 minutes.
- As soon as the butter is brown, turn off the heat and without stirring at all, pour into a heat-safe dish. You can leave out any of the dark bits on the bottom of the pan, but I added them to the frosting for a more nutty flavor.
- Let it cool down for 15 - 20 minutes in the fridge.
- Add in the vanilla, powdered sugar, and milk. Mix on low until the powdered sugar is mostly incorporated and then whip for 1 minute on high.
- Frost the cooled cake. Cut and serve!
Nutrition Facts : Calories 660 kcal, Carbohydrate 93 g, Protein 6 g, Fat 30 g, SaturatedFat 19 g, Cholesterol 140 mg, Sodium 330 mg, Fiber 2 g, Sugar 70 g, ServingSize 1 serving
PUMPKIN CAKE WITH BROWN BUTTER ICING
When the holidays roll around and pumpkin pie feels a bit old and stale, try making thisPumpkin Cake with Brown Butter Icing instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 14
Steps:
- Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Line pan with parchment, and butter the parchment. Coat pan with flour, and tap out any excess.
- In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, 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.
- 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. Let cake rest 20 minutes.
- Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves.
PUMPKIN SPICE CUPCAKES WITH MAPLE FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield 10 cupcakes
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F. Brush the top of a muffin pan with vegetable oil and line it with 10 paper liners.
- Into a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a larger bowl, whisk together the eggs, pumpkin, granulated sugar, brown sugar and the 1/2 cup vegetable oil. Add the flour mixture and stir to combine.
- Scoop the batter into the prepared tins (I use a 2 1/4-inch ice cream scoop) and bake for 20 to 25 minutes, until a toothpick comes out clean. Cool completely, spread the cupcakes with the Maple Frosting and sprinkle with the chopped Heath bars.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, maple syrup and vanilla on medium-low speed until very smooth. With the mixer on low, slowly add the confectioners' sugar and mix until smooth.
PUMPKIN CHEESECAKE WITH BROWN BUTTER CARAMEL SAUCE
Sample the flavors of fall with our Pumpkin Cheesecake with Brown Butter Caramel Sauce. Pumpkin and pumpkin pie spice come together in perfect harmony to make this dessert irresistible. Our Pumpkin Cheesecake with Brown Butter Caramel Sauce makes any occasion special.
Provided by My Food and Family
Categories Home
Time 7h5m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Melt 1/4 cup butter. Mix with graham crumbs and 3 Tbsp. granulated sugar; press onto bottom of 9-inch springform pan.
- Beat cream cheese and 1 cup of the remaining granulated sugar in large bowl with mixer until blended. Add pumpkin, pumpkin pie spice and 1 tsp vanilla; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 1 hr. 5 min. to 1 hr. 10 min. or until center of cheesecake is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate cheesecake 4 hrs.
- Melt remaining butter in medium saucepan over medium-low heat. Continue to cook 2 min. or until butter is light golden brown in color with a nutty aroma, stirring constantly. Add brown sugar and 1/2 cup whipping cream; mix well. Bring to boil, then cook 5 to 7 min. or until sugar is dissolved, stirring constantly. Cool slightly.
- Beat remaining whipping cream with remaining granulated sugar and vanilla in small bowl with mixer on high speed until soft peaks form. Spoon over individual servings of cheesecake before topping with the caramel sauce.
Nutrition Facts : Calories 420, Fat 36 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 150 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
APPLE BUTTER SPICE CAKE
This is a very good and moist cake recipe I received from my grandmother years ago. It makes a nice addition to any dinner table.
Provided by Shirley
Categories Desserts Cakes Spice Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan.
- Prepare the topping by mixing together the brown sugar, cinnamon, nutmeg, and chopped pecans.
- Sift together the flour, baking powder, baking soda, and salt.
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy; add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next. Add apple butter, vanilla, and wheat germ or bran cereal. Add sifted dry ingredients alternately with sour cream; mix well after each addition.
- Pour half the batter into the prepared pan; sprinkle with half of the topping. Pour remaining batter into pan and top with the rest of the topping.
- Bake in the preheated oven until a tester inserted in the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 60.9 g, Cholesterol 59.8 mg, Fat 16.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 8 g, Sodium 335.8 mg, Sugar 41.3 g
PUMPKIN COFFEE CAKE WITH A BROWN SUGAR GLAZE
Delicious fall breakfast/brunch recipe. Serve warm or at room temperature.
Provided by Morgan Hebert
Categories Fruits and Vegetables Vegetables Squash
Time 49m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with 1 teaspoon butter.
- Mix pumpkin puree, eggs, water, 1 tablespoon vanilla extract, and pumpkin pie spice together in a large bowl. Stir in yellow cake mix and baking soda until just combined. Pour batter into the prepared baking pan.
- Mix 1/2 cup brown sugar, flour, and melted butter in a small bowl until crumbly; sprinkle over the batter with your fingers.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
- Combine 1/2 cup brown sugar, heavy cream, white sugar, and 1 teaspoon vanilla extract in a saucepan; bring to a simmer over medium heat. Remove from heat and stir until brown sugar and white sugar are dissolved and glaze is smooth.
- Poke holes all over the top of the cake with a toothpick. Pour glaze evenly over cake.
Nutrition Facts : Calories 371.7 calories, Carbohydrate 62.8 g, Cholesterol 49.7 mg, Fat 12 g, Fiber 1.7 g, Protein 4 g, SaturatedFat 4.9 g, Sodium 518.7 mg, Sugar 41.9 g
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