Monday, October 19, 2015

Brown Butter Pumpkin Layer Cake - Tried & True

If you are looking for a special dessert this Thanksgiving and holiday season, look no further! This Brown Butter Pumpkin Layer Cake, by Jeanne Kelly, featured in Fine Cooking magazine (Issue 107), is simply amazing. 
"A gingery glazed nut topping and brown-butter-spiked cream cheese frosting are the finishing touches for this spectacular spiced pumpkin cake."



While visiting my sister in Alaska, this is one of the many things we baked during my trip. This cake takes a little work, but is so worth the effort. My sister has made this many times and it always gets rave reviews from family and friends.

This cake is featured on FineCooking.com and has over 100 reviews with a 5 star rating. Be sure to head over to the site to read them yourself. Here are just a few of the rave reviews:  
"I will be making this for Thanksgiving for the fourth year in a row. This cake is so delicious that it has now replaced some of the pies we used to have. Lots of steps but well worth the end result!"
"This is the best cake ever!!!! I made this last year at Thanksgiving and the family was scraping the cake plate for every crumb. With a whole buffet full of desserts, this one had people coming back for more."
"Absolutely excellent. Made it twice to rave reviews, including my husband who usually is not a dessert person."
"Probably, the best cake I have ever had. This is my favorite recipe and a serious crowd pleaser. This cake is impressive."
I made this cake for my family get together this week and it was a success! Rave reviews all around, everyone with different tastes had nothing but exciting things to say. I've been asked for the recipe by everyone! HUGE SUCCESS!"

This is a slice of sweet autumn on a plate.  It's perfect. Such a pretty dessert too. 



NOTE: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on "Print Recipe" below and it will take you to the full recipe. One extra click for an awesome recipe, that's it! It's important to me to share the love and send you to the original source.


Brown Butter Pumpkin Layer Cake

Jeanne Kelley from Fine Cooking, Issue 107
Ingredients

For the Cake 
  • 6 oz. (3/4 cup) unsalted butter; more for the pans
  • 9 oz. (2 cups) unbleached all­-purpose flour; more for the pans 
  • 1 ­1/2 teaspoon baking soda 
  • 1­ 1/2 teaspoon ground cinnamon 
  • 1 teaspoon ground ginger 
  • 3/4 teaspoon table salt 
  • 1/4 teaspoon ground cloves 
  • 1 ­1/2 cups granulated sugar 
  • 2/3 cup firmly packed light brown sugar
  • 2 large eggs 
  • 1/3 cup buttermilk 
  • *1 1/2 cups pumpkin puree
*Included with this recipe is how to make pumpkin puree for the cake. We opted to use canned.  

For the Topping
  • 1­ 1/2 Tablespoons unsalted butter 
  • 2/3 cup pecans 
  • 1/2 cup unsalted, raw, hulled pepitas
  • 2 Tablespoons. firmly packed light brown sugar
  • 1/4 teaspoon table salt 
  • 1­ 1/2 Tablespoon chopped crystallized ginger 

For the Frosting 
  • 4 oz. (1/2 cup) unsalted butter 
  • 8 oz. cream cheese, at room temperature 
  • 1/4 cup firmly packed light brown sugar 
  • 5 oz. (1­1/4 cups) confectioners’ sugar


Directions
For the directions for this wonderful cake recipe, please head to FineCooking.com.  Be sure to read the reviews!

Thanks so much for stopping by!
Cheers!


1 comment:

Marsha Baker said...

Absolutely beautiful! And no doubt, it tastes as good as it looks. Yehaw!