Pumpkin Cake With Browned Butter Glaze.
Moist, lightly spiced, nutty and so buttery pumpkin cake.
For the cake:
- 3/4 cup + 1 Tablespoon unsalted butter
- 2 1/3 cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon cinnamon
- 1 cup white sugar
- 2/3 cup brown sugar
- 4 eggs
- 15 oz can pure pumpkin puree
- 1/2 cup buttermilk
For salted toasted pecan:
- 1/2 cup pecans coarsely chopped
- 1 Tablespoon brown sugar
- 1 Tablespoon butter
For the browned butter glaze:
- 6 Tablespoon unsalted butter
- 1 cup packed brown sugar
- 1/2 cup heavy whipping cream
In a light colored saucepan over low heat , add butter .Butter will melt, then foam , then the foam will start to go away. keep stirring frequently.
Brown flecks will start to form at the bottom. Once they're golden brown , and the butter smells nutty, remove pan from the heat.
Pour immediately into a heatproof bowl or a measuring cup.
Set the bowl in an ice water bath until the butter begins to set around the edge, about 15 minutes.
Make the cake:
Preheat oven to 350F.
In a large bowl, mix flour, baking powder, salt, baking soda and cinnamon. Set aside.
Remove the bowl from the ice water and scrape up the hardened butter. Transfer the butter to the bowl of a standing mixer beat until creamy.
Add sugars and cream, add eggs one at a time mixing in between.
Gradually add flour mixture and mix well.
In another medium bowl, combine together the pumpkin puree and buttermilk.
Stir in the pumpkin mixture until well combined.
Pour the batter in a 13x9 baking pan lined with parchment paper.
Bake for 30-35 minutes. When done take it out leave it in the pan for 10 minutes, then transfer the cake to a cooling rack to cool completely.
Meanwhile make the glaze:
In a small light colored saucepan, melt butter over low heat as before and wait for it to turn golden brown.
Remove pan from heat add sugar and heavy cream, stirring with a whisk.
Return the pan to the stove top and stir for another 3-4minute or so until the sugar is dissolved completely and the mixture thickens a bit.
Let the sauce cool down for about 20 minutes.
Make the toasted pecan:
In a skillet over medium heat, melt butter then add pecans, stir until starting to toast.
Add sugar and stir until sugar starts to caramelizes coating all pecans.
When the cake and the glaze have cooled down, pour glaze over cake and sprinkle with toasted caramelized pecans.
Inspired from Sweet Potato Cake
- Cut the butter into squares to ensure even heating.
- Use a light-colored pan to brown the butter especially if you are a newbie.
- You can use pumpkin spice or any spices you like, just do not be tempted to use too much so you will not overwhelm the pumpkin flavor.
- This cake can be kept in the fridge for 3-4 days and can be frozen for up to a month.
Calories: 536kcal | Carbohydrates: 71g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 117mg | Sodium: 423mg | Potassium: 201mg | Fiber: 2g | Sugar: 49g | Vitamin A: 6315IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg