Brown Butter Pumpkin Layer Cake

Brown Butter Pumpkin Layer Cake
Photo by Scott Phillips

Ingredients

  • 1-½ Tbs. chopped crystallized ginger
  • ½ cup unsalted, raw, hulled pepitas
  • ¼ tsp. ground cloves
  • 2/3 cup firmly packed light brown sugar
  • ¾ tsp. table salt
  • 4 oz. (½ cup) unsalted butter
  • ¼ tsp. table salt
  • + 16 more ingredients
    • 5 oz. (1-¼ cups) confectioners’ sugar
    • 1-½ tsp. baking soda
    • 8 oz. cream cheese, at room temperature
    • 1-½ cups granulated sugar
    • 1-½ Tbs. unsalted butter
    • 6 oz. (¾ cup) unsalted butter; more for the pans
    • 1 tsp. ground ginger
    • 1 medium-large Sugar Pie pumpkin, cut in half from stem to bottom and seeded
    • 9 oz. (2 cups) unbleached all-purpose flour; more for the pans
    • 2 large eggs
    • 2 tsp. vegetable oil
    • 1/3 cup buttermilk
    • ¼ cup firmly packed light brown sugar
    • 1-½ tsp. ground cinnamon
    • 2 Tbs. firmly packed light brown sugar
    • 2/3 cup pecans

Position a rack in the center of the oven and heat the oven to 350°F. Brush a 9x13-inch baking dish with the oil. Put the pumpkin halves in the dish cut side down and bake until tender when pierced with a fork, about 45 minutes. Let cool. Peel the pumpkin and purée the flesh in a food processor u...

View full recipe at Fine Cooking

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