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Brown Butter Pumpkin Layer Cake Recipe

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This recipe for Brown Butter Pumpkin Layer Cake, by , is from The Big Book of Things We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lisa Breon

Category:
Category:

Ingredients:  
Ingredients:  
3/4 c butter
2 c all purpose flour
1 1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp salt
1/4 tsp ground cloves
1 1/2 c sugar
2/3 c firmly packed brown sugar
2 large eggs
1/3 c buttermilk
1 1/2 c canned pumpkin

1 1/2 Tbsp butter
2/3 c pecans
1/2 c raw unsalted hulled pepitas (pumpkin seeds)
2 Tbsp firmly packed brown sugar
1/4 tsp salt
1 1/2 Tbsp chopped crystallized ginger

1/2 c unsalted butter
8 oz cream cheese at room temperature
1/4 c firmly packed brown sugar
1 1/4 c confectioners sugar

Directions:
Directions:
Preheat oven to 350. Butter and flour 2 9" round cake pans and line the bottom with buttered parchment paper. Melt the butter in heavy 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 canned pumpkin with sugar and 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 parchment paper and cool completely.
Make the topping - Melt the butter in a heavy duty 12" 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 stir until the sugar melts and the nuts are glazed about 2 minutes. Stir in ginger. Remove from heat and let mixture cool in the skillet.
To make frosting melt butter in heavy 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 just until firm about 18 minutes. Using a spoon, carefully scrape the butter from bowl, leaving the browned solids at the bottom. Discard solids. Using an electric mixer, beat the butter, cream cheese and brown sugar on medium high until light in color and the brown sugar has dissolved about 2 minutes. Gradually beat in confectioners sugar and continue beating until fluffy 1 - 2 minutes.
Layer cake - 1/2 c frosting - and 1/2 of nut mixture - and then the second layer. Frost the top and sides with remaining frosting. Arrange remaining nuts in a ring about 1 1/2" in from edge. Keep refrigerated. Serve at room temperature.

 

 

 

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