Pumpkin Cake


Pumpkin Cake

October 9, 2015

It is hard to believe that it is already Thanksgiving! Where has the time gone! The leaves are changing and falling down – it is truly a beautiful time of the year. One of the things I love at this time of the year is harvesting the garden! Every year we have pumpkins and I’m always looking for things to do with them. One of my family’s new favorite Thanksgiving desserts is Pumpkin Cake- it’s a bit different then the usual Pumpkin Pie. I thought I would share this recipe with you to try with your family this Thanksgiving!

Pumpkin Cake with Brown Butter Icing

    • 8 tbsps (1 stick) unsalted butter, room temperature, plus more for pan
    • 1 1/2 cups sugar
    • 2 large eggs
    • 1 cup Pumpkin Puree or canned pumpkin
    • 1/2 cup warm milk
    • 1 2/3 cups all-purpose flour, plus more for pan
    • 1 tsp ground cinnamon
    • 1/4 tsp ground nutmeg
    • 1/4 tsp ground allspice
    • 1/2 tsp salt
    • 1/2 tsp baking powder
    • 1/2 tsp baking soda


      • Heat the oven to 350 degrees.
      •  Butter a 9-by-2-inch round cake pan.
      • Line pan with parchment, and butter the parchment.
      • Coat pan with flour, and tap out any excess.
      • In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda – Set aside.
      • In the bowl of an electric mixer beat sugar and butter together until light and fluffy, about 2 minutes.
      • Add eggs, and beat until combined.
      •  Add pumpkin puree and milk
      • Beat until combined
      • Add flour mixture
      • Beat on low speed until just combined.
      • Pour batter into prepared pan, and bake until a cake tester inserted into the middle comes out clean, about 55 minutes


    • Transfer the cake to a wire rack to cool.
    • Let cake rest 20 minutes.
    • Unmold cake
    • Using an offset spatula, spread Brown Butter Icing over top of cake


Brown Butter Icing

  • 4 tablespoons unsalted butter
  • 1 cup sifted confectioner’s sugar
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons milk


      • Unmold cake
      • In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minute
      • Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
      • Add sugar, vanilla, and 1 tablespoon milk
      • Stir until smooth.
      • If the icing is too thick, add the remaining tablespoon milk, a little at a time, until consistency is spreadable.
      • Let cool 5 minutes.
      • Use immediately




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