Pumpkin Spice Cake With Browned Butter Frosting Food

PUMPKIN CAKE WITH BROWN BUTTER ICING

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 CAKE WITH BROWN BUTTER FROSTING

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!

BROWNED BUTTER PUMPKIN SPICE CAKE

Steps:

• Preheat oven to 350°F (180°C). Line bottoms of 3 (8-inch) round cake pans with parchment paper. Lightly butter and flour sides of pans.
• In a large bowl, whisk together pumpkin, brown sugar, eggs, and melted Browned Butter until well combined.
• In a medium bowl, whisk together flour, pie spice, baking powder, baking soda, and salt. Gradually add flour mixture to pumpkin mixture, whisking just until combined. Divide batter among prepared pans, smoothing flat.
• Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
• Reserve ½ cup (128 grams) Brown Butter Frosting. Spread 1 cup (255 grams) Brown Butter Frosting between each layer. Spread remaining frosting on top and sides of cake. Place reserved Brown Butter Frosting in a pastry bag fitted with a Wilton 1M star tip. Pipe frosting on top of cake as desired. Serve immediately. Cover and refrigerate for up to 3 days.
• In a medium saucepan, melt butter over medium heat. Cook until butter turns a medium-brown color and has a nutty aroma, 10 to 12 minutes. Transfer to a medium bowl, and let cool slightly, about 5 minutes.
• Refrigerate Browned Butter for 15 minutes, stirring halfway through. (It will be thickened but not set.)
• In the bowl of a stand mixer fitted with the paddle attachment, beat Browned Butter, softened butter, and salt at medium-low speed until smooth. With mixer on low speed, gradually add confectioners' sugar, about 1 cup (120 grams) at a time, alternately with cream, about 1 tablespoon (15 grams) at a time, beating until smooth after each addition. Add vanilla extract. Increase mixer speed to medium, and beat until fluffy, about 2 minutes.

PUMPKIN SPICE CAKE WITH BROWNED BUTTER FROSTING

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, grease and flour two 8" cake pans.
• In a bowl, stir together flour, baking powder, cinnamon, baking soda, ginger, salt, nutmeg and cloves until mixed. Set aside.
• In a large mixing bowl with an electric mixer beat softened butter and shortening on high speed for 30 seconds. Add sugar and vanilla and continue mixing. Add eggs, one at a time, beating well after each addition.
• In a small bowl, stir together buttermilk and pumpkin. Alternately add flour mixture and pumpkin mixture to butter and sugar mixture, ending with flour mixture. Beat on low speed just until combined. Pour into prepared pans. Batter will be thick. Use a spatula to spread evenly in pans or cakes will be lumpy.
• Bake in a preheated 350°F oven for 30 to 35 minutes or until cake tests done. Cool in pans for 10 minutes then turn out onto wire rack to cool completely.
• For Frosting:.
• Melt butter in a small saucepan over medium heat. Reduce heat to medium low and continue cooking at a simmer until butter turns the color of light brown sugar. This will take a few minutes. Remove from heat and let stand at room temperature for 15 minutes.
• Meanwhile, in a large mixing bowl combine powdered sugar with milk and vanilla. Add browned butter and beat with an electric mixer on low speed until combined. Beat on high speed, adding more milk as needed to get a spreading consistency.
• Frost cake. If using, press toasted pecans around side of cake. Can take a sieve or sifter and dust the top with pumpkin pie spice if you wish.