Browning the butter for this pumpkin cake's icing adds wonderful flavor, and it goes so well with the spiced cake. Feel free to use your favorite cream cheese icing, or if you're pressed for time, use a purchased frosting. This pumpkin cake makes a fabulous dessert for Thanksgiving or make it for a fall treat any time.
Ingredients
For the Cake:
-
Cooking spray, or butter, for greasing
-
2 cups all-purpose flour, plus more for pan
-
2 1/2 teaspoons baking powder
-
1 teaspoon baking soda
-
1/2 teaspoon salt
-
2 teaspoons ground cinnamon
-
1/2 teaspoon ground allspice
-
1 cup granulated sugar
-
1/2 cup brown sugar, packed
-
1 cup vegetable oil (e.g., canola, safflower, or corn oil)
-
4 large eggs
-
1 teaspoon pure vanilla extract
-
1 (15-ounce) can pumpkin puree, packed
For the Brown Butter Frosting:
-
5 tablespoons unsalted butter
-
2 1/2 cups confectioners' sugar
-
1 teaspoon pure vanilla extract
-
2 to 3 tablespoons milk
Steps to Make It
Prepare the Cake
-
Gather the ingredients. Preheat the oven to 350 F.
-
Grease and flour a 9 x 13 x 2-inch baking pan.
-
Combine the flour, baking powder, baking soda, salt, and spices; stir and set aside.
-
In a mixing bowl with an electric mixer, beat the granulated sugar and brown sugar with oil, eggs, vanilla, and pumpkin until smooth and well blended.
-
Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended.
-
Pour the batter into the prepared pan.
-
Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely before frosting.
Prepare the Frosting
-
Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.
-
Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency.
-
Spread on the cooled cake.
-
Cut into bars or squares and serve.
Nutrition Facts (per serving) | |
---|---|
377 | Calories |
19g | Fat |
50g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings: 16 | |
Amount per serving | |
Calories | 377 |
% Daily Value* | |
Total Fat 19g | 24% |
Saturated Fat 4g | 19% |
Cholesterol 56mg | 19% |
Sodium 244mg | 11% |
Total Carbohydrate 50g | 18% |
Dietary Fiber 1g | 5% |
Total Sugars 36g | |
Protein 4g | |
Vitamin C 1mg | 6% |
Calcium 72mg | 6% |
Iron 1mg | 8% |
Potassium 105mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Recipe Tags: