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Pumpkin Cake With Browned Butter Icing

User Rating 5 Star Rating (2 Reviews)

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Pumpkin Cake With Brown Butter Icing

Pumpkin Cake With Brown Butter Icing

Picture of Pumpkin Cake © Diana Rattray
Browning the butter for this pumpkin cake's icing adds wonderful flavor, and it goes so well with the spiced cake. Feel free to use your favorite cream cheese icing or, if you're pressed for time, use a purchased frosting. This pumpkin cake makes a fabulous dessert for Thanksgiving, or make it for a fall treat.

Cook Time: 35 minutes

Total Time: 35 minutes

Ingredients:

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1 cup vegetable oil, such as canola, safflower, or corn oil
  • 4 large eggs
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 can (15 ounces) solid pack pumpkin puree
  • .
  • Brown Butter Frosting
  • 5 tablespoons unsalted butter
  • 2 1/2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 tablespoons milk

Preparation:

Grease and flour a 13x9-inch baking pan. Heat oven to 350°.

Combine the flour, baking powder, soda, salt, and spices; set aside.

In a mixing bowl with electric mixer, beat the 1 cup granulated sugar and 1/2 cup brown sugar with oil, eggs, 1 teaspoon vanilla, and pumpkin until smooth and well blended. Slowly beat in the dry ingredients until moistened; beat for about 1 minute on medium speed, or until the batter is smooth and well blended. Pour the batter into the prepared pan. Bake for about 30 minutes, or until the cake springs back when lightly touched with a finger. Cool completely.

Brown Butter Frosting

Heat the unsalted butter in a saucepan over medium heat until melted. Continue cooking, stirring constantly, just until the butter begins to turn a golden brown, about 5 minutes. Immediately remove from heat and let cool.

Sift the confectioners' sugar into a mixing bowl. When the butter is completely cooled, add to the confectioners' sugar along with the vanilla and 1 tablespoon of milk. Slowly beat to blend, adding 1 to 2 tablespoons of milk, or enough to get to a desired spreading consistency. Spread on the cooled cake. Cut into bars or squares.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
this CAKE is GOOD, Member eddieschance

i prefer this cake with spiced whipping cream just add a little pumpkin spice to the whipcream after it fluffs with a little sugar . i served to ten people and all loved it five stars for me thankyou!!!!!

6 out of 7 people found this helpful.

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