Pumpkin Cake With Brown Butter Icing Recipes

Steps:

• Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
• In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
• In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
• Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
• Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
• Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
• Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
• Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
• Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

Steps:

• MAKE CAKE (cont...) Melt butter in a heavy-duty 1-quart saucepan over medium heat. Cook, swirling pan occasionally until butter turns a nutty golden-brown, ~4 mins. Pour into a small bowl & let stand until cool but not set, ~15 mins. In a medium bowl, whisk flour, baking soda, cinnamon, ginger, salt, & cloves. In a large bowl, whisk 1-1/2 cups of pumpkin purée with granulated sugar, brown sugar, eggs, & buttermilk until very well blended. With rubber spatula, stir in flour mixture until just combined. Gently whisk in brown butter until completely incorporated. Divide batter evenly between prepared pans. Bake cakes until tester inserted in center comes out clean, ~28 mins. Let cakes cool in pans for 10 mins. Turn cakes out onto racks, remove parchment, & cool completely. MAKE TOPPING Melt butter in 12-inch nonstick skillet over medium heat. Add pecans & pepitas & cook until pecans brown slightly & pepitas begin to pop, ~2 mins. Sprinkle in brown sugar & salt & stir until sugar melts & nuts are glazed, ~2 mins. Stir in ginger. Remove from heat & let mixture cool in skillet. MAKE FROSTING Melt butter in 1-quart saucepan over medium heat. Cook, swirling pan occasionally until butter turns a nutty golden-brown, ~4 mins. Pour into a small bowl & let stand until solids settle at bottom of bowl, ~5 mins. Carefully transfer bowl to freezer & chill until just firm, ~18 mins. Using a spoon, carefully scrape butter from bowl, leaving browned solids at bottom; discard solids. Using an electric mixer, beat butter, cream cheese, & brown sugar on medium-high speed until light in color & brown sugar has dissolved, 2 mins. Gradually beat in confectioners' sugar & continue beating until fluffy, 1 to 2 mins. ASSEMBLE CAKE Put 1 cake layer on a cake plate. Spread 1/2 cup of frosting on layer. Sprinkle 1/2 cup of nut mixture over frosting & top with second layer. Frost top & sides of cake with remaining frosting. Arrange remaining topping in a ring on cake.

Steps:

• Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening; lightly flour (or spray with baking spray with flour). In 1-quart saucepan, heat condensed milk and chocolate chips over medium-low heat, stirring occasionally, until chocolate is melted. Remove from heat; set aside.
• In medium bowl, mix flour, baking powder, baking soda, pumpkin pie spice and salt until blended; set aside.
• In large bowl, beat 1 1/2 cups butter, the granulated sugar and brown sugar with electric mixer on medium speed about 2 minutes or until well blended. Add eggs, one at a time, beating well after each addition. On low speed, beat in flour mixture in 3 additions alternately with pumpkin until well blended (batter will be thick).
• Spoon 2/3 of batter (about 5 cups) into pan, bringing batter up about 1 inch on tube and on outside edge of pan. Stir chocolate mixture; spoon into center of batter, being careful not to touch sides of pan. Spoon remaining cake batter (about 2 cups) over filling; smooth top.
• Bake 55 to 65 minutes or until toothpick inserted in center of cake comes out clean and center of crack is dry to touch. Cool cake in pan 15 minutes. Remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cooled cake on serving plate. In 1-quart saucepan, heat 1/4 cup butter over medium heat, stirring occasionally, until golden brown. Pour browned butter into medium bowl; stir in powdered sugar, vanilla and milk, 1 tablespoon at a time, until spreadable (mixture will thicken as it cools). Let stand 1 to 2 minutes or until slightly cool; stir. Drizzle over cake.