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Pumpkin Cake with Brown Butter Icing




Source of Recipe


martha stewart






Recipe Introduction


Browning the butter for the icing gives it a nutty flavor. The consistency should be thin enough to spread but not runny.





List of Ingredients



• 1 stick unsalted butter, room temperature, plus more for pans
  
• 1 2/3 cups flour, plus more for pan
  
• 1 tsp ground cinnamon
  
• 1/4 tsp ground nutmeg
  
• 1/4 tsp ground allspice
  
• 1/2 tsp salt
  
• 1/2 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1 1/2 cups sugar
  
• 2 large eggs
  
• 1 cup pumpkin puree
  
• 1/2 cup warm (110 degrees) milk
  
• Brown Butter Icing (recipe follows)
  
• Caramelized Walnuts Halves (recipe follows)
  






Instructions



1. Preheat oven to 350 degrees. Butter a 9 x 2-inch round cake pan. Line pan with parchment, and butter the parchment. 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. In the bowl of electric mixer fitted with 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.
   
4. Pour batter into prepared pan, and bake about 55 minutes. Transfer the cake to a wire rack to cool. Let cake rest 20 minutes.
   
5. Unmold cake. Using an offset spatula, spread icing over top of cake, and decorate with caramelized walnut halves, if desired.
   






Final Comments


BROWN BUTTER ICING:4 T unsalted butter; 1 cup sifted confectioners' sugar; 1 tsp pure vanilla; 1 to 2 T milk

In a small saucepan, melt butter over medium-high heat until nut brown in color, about 10 minutes. Remove pan from heat, and pour butter into a bowl, leaving any burned sediment behind.
Add sugar, vanilla, and 1 T milk; stir until smooth. If the icing is too thick, add the remaining T milk, a little at a time, until consistency is spreadable. Let cool 5 minutes. Use immediately.

CARAMELIZED WALNUT HALVES: 1/2 cup sugar; 10 well-shaped, large walnut halves

In a small skillet, melt sugar over medium-high heat until medium golden, about 3 minutes. Remove skillet from heat. Working quickly, drop walnut halves, one at a time, into the melted sugar. If the sugar hardens, return skillet to low heat, and stir several minutes. Using a fork, turn walnuts until they are evenly coated. Transfer walnuts to a wire rack to cool completely. Use to decorate cake.