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A close up of food, with pumpkin Cake and browned butter
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Pumpkin Cake With Browned Butter Glaze.

Moist, lightly spiced, nutty and so buttery pumpkin cake.
Course: Dessert
Author: Amira

Ingredients

  • Ingredients:

For the cake:

  • 3/4 cup + 1 Tablespoon unsalted butter.
  • 2 1/3 cup AP flour.
  • 1 teaspoon baking powder.
  • 2 teaspoon baking soda.
  • 1/2 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 salted butter **.

For the browned butter glaze:

  • 6 Tablespoon unsalted butter
  • 1 cup packed brown sugar.
  • 1/2 cup heavy whipping cream

Instructions

  • 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 it into a heatproof bowl.
  • 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.
  • 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 stovetop 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.
  • Pour sauce over cake and sprinkle with pecans.
  • Enjoy!!

Notes

* You might also use ground ginger, cloves and or nutmeg.
** You can use unsalted butter with a dash of salt.
Inspired from Sweet Potato Cake