Brown Butter Pumpkin Cake
Ingredients
For the Brown Butter:
- 14 tablespoons butter (200 g)
For the Pumpkin Cake:
- 1 1/2 cups all-purpose flour (185 g)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup brown butter (80 ml)
- 3/4 cup sugar (150 g)
- 1/4 cup brown sugar (50 g)
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 3/4 cup pumpkin puree (6 oz or 170 g)
- 1/4 cup milk
For the Brown Butter Frosting:
- 1/2 cup butter, softened (113 g)
- 1/2 cup brown butter, solidified at room temp (120 ml)
- 1 pinch salt
- 3 1/2 cups confectioner's sugar (420 g)
- 3-4 tbsp milk
Instructions
Brown the Butter:
- Add the butter to a 2- or 3-qt saucepan and cook on low, stirring occasionally, until the butter begins to simmer. Continue to cook and stir, watching carefully until the butter turns a golden color and brown flecks appear on the bottom. Remove the butter from the heat when the flecks are a medium to dark brown.
- Divide the butter using liquid measuring cups. You will also need to spoon out the brown flecks to ensure they are divided evenly. Use 1/3 cup in the cake batter. Set 1/2 cup aside to cool at room temperature for making the frosting later.
Make the Cake:
- Preheat the oven to 350° F (180° C) and line an 8x8-inch (20 cm) pan with parchment paper or spray with baking spray. In a medium bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl, add the 1/3 cup brown butter, sugar, and brown sugar. Stir well with a spoon or whisk to cool the butter down, then add the eggs one at a time, stirring until each is well combined. Next, stir in the vanilla, pumpkin, and milk. Finally, add the flour mixture, stirring until just combined, being careful not to overmix.
- Pour the batter into the prepared pan and bake at 350° F (180° C) for 30-35 minutes, or until the top of the cake springs back to the touch. Allow the cake to cool for about 1 1/2 hours before frosting.
Make the Frosting:
- In a large bowl, with an electric mixer, beat the softened butter until fluffy. Add the solidified brown butter and mix until fully incorporated. Next, add the salt and 1 cup of the confectioner's sugar and mix until well combined. Mix in 1 tablespoon of milk. Continue alternating between the remaining confectioner's sugar and milk, mixing until the frosting is smooth and of spreadable consistency.
- Once the cake has cooled, spread on the frosting using a spatula or a butter knife. The cake can be stored at room temperature for up to 3 days, or 5-6 days in the refrigerator.