Shelly's Recipe

Pumpkin Cake with Brown Butter Icing

Category: Cakes

•8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
•1 2/3 cups all-purpose flour, plus more for pan
•1 teaspoon ground cinnamon
•1/4 teaspoon ground nutmeg
•1/4 teaspoon ground allspice
•1/2 teaspoon salt
•1/2 teaspoon baking powder
•1/2 teaspoon baking soda
•1 1/2 cups sugar
•2 large eggs
•1 cup Pumpkin Puree, or canned
•1/2 cup warm (110 degrees) milk
•Brown Butter Icing
•Caramelized Walnut Halves

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 fitted with the paddle attachment, 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 reserved 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 icing over top of cake, and decorate with caramelized walnut halves.