Brown Butter Pumpkin Cake With Cinnamon Brown Sugar Buttercream
Sometimes its possible to have too much of a good thing. You'll know you've reached that point when theres none left. Thats how it is around here every fall; pumpkin pumpkin pumpkin. Charisse is actually quite mad for pumpkin and looks forward to this time of year all summer (at least when she's not trying to get away with humming Christmas carols in July). We generally stock up on enough canned pumpkin products to last us through the summer. In reality they last until about May. We're especially fond of our friend Jen when she whips up her famous pumpkin pie bars while we watch the Sharks. Maybe if everyone asks, she'll share her recipe with you all this year, its probably the best thing you can serve in a baking pan. This post though is the story of our pumpkin cake which we made for the Halloween dinner party at Charisse's parents house. Every Halloween they have a big dinner party full of eating and drinking and being spooky and its become a tradition to wander down to the little fair the church on the corner puts on every year. This year Charisse won herself a goldfish which we promptly had to carry around all night in a little plastic baggy. The temptation to reenact the scene from "Finding Nemo" was huge, but never safe for the little fish. Anyways, we were in charge of bringing a dessert and pumpkin was obviously on the brain. We started our planing thinking about a pumpkin pie, but someone else was already bringing one. About that time Charisse came across some cake sprinkles shaped like fall leaves and decided right then and there that we would bring a cake. With cinnamon and ginger added to the pumpkin this cake came out amazingly moist and delicious but the real kicker, the thing that made it a cake to remember was the frosting. We learned our lesson from the "cup" cake incident so Charisse pulled this pumpkiney delight together with a brilliant cinnamon and brown sugar buttercream icing, which instantly became Eric's favorite icing ever. Keeping him off the cake before it even left the house was nearly impossible. Stopping everyone from diving into it before we could actually photograph a slice? Impossible.
Brown Butter Pumpkin Cake What You Will Need
3/4 cup unsalted butter 2 cups flour 1 1/2 tsp baking soda 1 1/2 tsp cinnamon 1 tsp ground ginger 3/4 tsp salt 1/4 tsp ground cloves 1 1/2 cups sugar 2/3 cup brown sugar 2 eggs 1/3 cup buttermilk 1 1/2 cups pumpkin puree
Preheat the oven to 350* and butter and flour two round cake pans. I used my 9 inch pans.
In a skillet, melt the butter and swirl until it turns a golden brown and set aside to cool off a bit.
In a bowl, combine the flour, baking soda, cinnamon, ginger, salt and cloves. In another bowl whisk together the pumpkin, sugars, eggs, and buttermilk until smooth. Add the dry ingredients and mix. Gently stir in the brown butter and divide between the two cake pans. Bake for about 30-40 minutes or until a knife inserted into the center comes out clean. Let cool for about 15 minutes, turn out onto a cooling rack and let cool completely before frosting.
Cinnamon Brown Sugar Buttercream What You Will Need
2 sticks unsalted butter, softened 1/2 cup shortening 2/3 cup brown sugar 1 tsp cinnamon 6 cups powered sugar 6 Tbs milk
Whip the butter and shortening together until well blended, add in sugar and cinnamon. Alternate 1 cup powered sugar and 1 Tbs milk until all is incorporated and you get the consistency of buttercream you want.