Tuesday, April 13, 2010

Ridiculously good Pumpkin Cake with Brown Butter Icing

This has become a Thanksgiving staple for us over the past few years. (Um... also other times of the year... because I can't get enough...) It's so good it's ridiculous.

1 stick unsalted butter, room temperature, plus more for pan

1 2/3 cups flour, plus more for pan

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon 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

1/2 cup milk

Brown Butter Icing


1.Heat the oven to 350 degrees. Butter a 9-by-2-inch round cake pan. Coat pan with flour, and tap out any excess.

2.In a large bowl, sift together flour, cinnamon, nutmeg, allspice, salt, baking powder, and baking soda; set aside.

3. 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.

4. Bake about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.

5. Let cake rest about 20 minutes and then ice.
I believe this is basically a Martha Stewart recipe.